Veleta Gazpacho Andaluz
|1/3 to 1/2 cup Veleta Extra-Virgin Olive Oil|
|1/3 to 1/2 cup Veleta Premium Sherry Vinegar|
|1½ Tbsp coarse salt|
|1 tsp sugar|
|6 to 8 ripe tomatoes, chopped|
|1/3 to 1/2 onion, chopped|
|1/2 green pepper, chopped|
|1/2 to 3/4 cucumber, chopped|
|1 to 2 garlic cloves, chopped|
|1 to 2 cups cold water with ice cubes|
Combine oil, vinegar, salt, and sugar in a measuring cup and mix well.
Toss vegetables together in a bowl. In several batches, place vegetables in a blender and add a small amount of oil and vinegar mixture. Blend well. Pour blended vegetables into a food mill and process into a bowl.
Process last batch of vegetables with ice water. Serve well chilled in bowls. Garnish with finely diced onion, bell pepper, cucumber, tomato, hard-cooked egg, julienned serrano chilies, or croutons. Makes 6 to 8 servings
Makes 6 — 8 servings