Gazpacho Andaluz

(Andaluz = adjective for anything from Andalucía, the southern part of Spain where I live)

As they say, there are as many different gazpacho recipes as families in Spain. I'd say this is as true as it is for the perfect enchilada for a New Mexican - to each his own! So this version is a mix of several, with my own little tweaks. Perfect for coolin' off during these blistering-hot days we're having lately here.

Ingredients

• 2 lbs. very ripe tomatoes (about  8 medium)
• 2 small cucumbers
• 1 slice old, hard bread (or plain croutons)
  (For Andalucians: half a pitufo is perfect!)
• 2 cloves garlic
• 2 peppers, red or green
• 2/3 cup (150ml) extra-virgin olive oil
• 2 tbs. red wine vinegar
• 2 tsp. salt
• 1 cup cold water

Prep

1. Peel the cucumbers, and remove stems and seeds from the peppers.
2. Cut the vegetables in pieces that your blender can manage.
3. Cut the bread in pieces as well, and soak it in water for a few minutes.
4. Add everything to the blender. Blend until completely smooth, adjusting consistency if needed - too watery, add bread; too thick, add water and/or a little oil.

Personally my favorite is somewhat thick, but just liquidy enough to drink through a straw. It should be served über-cold, either right out of the fridge or by adding ice cubes to it. This works as the perfect pre-lunch appetizer, while everyone's out melting in the sun.


Finally, for those who want to serve it with a meal, the absolute best is to sprinkle some chopped jamón serrano, hard-boiled egg and cucumber on top. ¡Buen provecho!

Makes about 2 liters.

Some possible mods:

• carrots instead of bread
• extra garlic
• extra oil, or even better - oil served at table for each to add on top
• mild/sweet onion

P.S. Any brave first-timers who try this, please let me know what you think, for good or for bad. As I recommended here, you should never think of gazpacho as cold soup - it's in a class of its own!