Gazpacho

I used to hate this summer-time Spanish soup/drink until I found this recipe. Now, I can't get enough of it in hot weather. It works best in the Thermomix, but even if you don't have one, just use a blender.

Preparation Time: 5 Min.
(for 6 to 8 people)

Ingredients:
2 lbs. very ripe red tomatoes
1 clove of garlic (if you like garlic, add a couple more...I do)
5 oz. bread crumbs
1 1/2 oz. green pepper (one pepper)
1 1/4 oz. onion
2 oz. cucumber (partially peeled)
1 oz. vinagar (to taste)
salt to taste
1 1/2 oz. extra virgen olive oil (you can use regular olive oil, but it's not the same taste)
8 ice cubes

7 oz. water (to taste)
3 1/2 oz. ice cubes (to taste)


Instructions:
1. Put all ingredients in the blender except for the water and extra ice cubes and blend on medium speed (5 on Thermomix) for 30 seconds.
2. Then, blend at high speed (10 on Thermomix) for 3 minutes.
3. Add the water with the extra ice cubes and stir.


Serving Tip: I usually drink it in a cup, but you can serve it in a bowl with the same vegetables used in the recipe (diced) and bread pieces.

Variation: Use 4 ripe avocados instead of the tomatoes.

Background/History: It is difficult to give an exact date or timeframe as there really are no records, especially since it was considered a lower-class food. However, it was created in Andalusia where the summers are very hot and the people needed food that was cheap, easily prepared with local ingredients and rich in water and mineral salts so they wouldn't get dehydrated. It has now become one of Spain's most famous dishes.