Homemade Gazpacho Andaluz

[Healthy Liquid Salad of Southern Spain]

I just translated this recipe for my mum and here´s sharing with you. This was the first thing that Flavia, my friend Elsa's mum, taught me in her tiny kitchen of her ubran apartment right in the heart of Barcelona the first time I visited the city. It's the first spanish thing I learned to whip up. A great way to add up your veggie portions of the day and it's really easy to make.

Gazpacho Andaluz

5 medium cucumbers. Peel skin and remove seeds
8 red tomatoes medium. Do not remove skin.
0.5 red pepper (capcicum) skin removed.
1 clove of garlic. center core removed.
0.5 medium onion
0.5 tiny slice of bread to thicken soup
a little less than 1/3 cup of extra virgin olive oil
1 o 2 teaspoon of balsamic vinegar
1/3 cup of water
salt to taste

Blend everything and chill well before serving. Stays good for 2 or 3 days in the fridge.

To serve: garnish with tiny bits of cucumber, tomatoes, onions, red pepper and cuotons if you like. You can present them on a plate. it looks pretty with all the different colors and texture and let your guests do the garnishing themselves.