This recipe provides instructions for making a traditional Andalucian gazpacho soup using tomatoes, peppers, cucumber, garlic, olive oil, vinegar, and water. The key steps are to clean and chop the vegetables, blend them into a light cream, season with salt, vinegar and olive oil, then chill in the fridge before serving and garnishing with fresh herbs.

1. Andalucian Gazpacho
Ingredients:
• 1 kg of mature tomato
• 1/4 fresh onion (OPTIONAL)
• 1/2 green pepper (to fry)
• A 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 according to your taste
• 2 tablespoon of Jerez vinegar
• 4 tablespoon of extra virgin olive oil
• 100 ml of water
Directions:
1. Clean the tomatoes, the red pepper and the tomatoes, the
green and the red pepper, the peeled cucumber and join them to
the rest of the vegetables.
2. Use the mixer to obtain a light cream.
3. Add the salt and the 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 water.
5. Put it in the fridge and let it chill.
6. To decorate use some leaves of thyme or another herb
according to your tastes.