04 Aug Andalucian Gazpacho with Extra Virgin Olive Oil and Sherry Vinegar Olmeda Orígenes

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• 1 kg of mature tomate
• 1/4 fresh onion (optional)
• 172 green pepper (to fry)
• 1 piece of red pepper
• 1/2 cucumber if it is a big one, a whole one if it is a small cucumber
• 1 clove of garlic
• Salt to  taste
• 2 tablespoon of Sherry Vinegar from Jerez
• 4 tablespoon of extra virgin olive oil Olmeda Orígenes.
• 100 ml of water.
• Picos Bread Olmeda Orígenes

Directions:

1. Clean the tomatoes, the red pepper, the green peppers, the peeled cucumber and join them to the rest of vegetables into a bowl.
2. Use the mixer to obtain a light cream.
3. Add the salt and te vinegar, and beat it.
4. Season with olive oil and continue to beat it. Taste it and rectify the seasonning to your taste, if it is too much seasonned you can add more water.
5. Put it into the frige and let it chill.
6. To decorate use some leaves of thyme or another herb to your taste, we suggest to have with picos from Jerez Olmeda Orígenes.

Original recipe made by: http://saboresymomentos.es/receta-de-mi-gazpacho-casero/