Authentic Andalusian Gazpacho
  1. In a blender, mince the garlic, then cucumber, and finally green pepper by pulsing each item as it is added.
  2. Add tomatoes piece by piece and pulse in between (do not over mix).
  3. Add a little salt and vinegar and quickly pulse.
  4. Turn blender on and while running, slowly and carefully stream the olive oil into the top opening so as the allow the oil to emulsify. You will see the color change to a creamy pink.
  5. Taste and adjust salinity and acidity. (If tomatoes are very ripe you will need more vinegar.)
  6. If serving immediately, add a handful of ice to the blender and quickly pulse. (Otherwise, store in fridge until cold.)
  7. Serve in a glass bowl or cup.