Cooking With Chef Ramos Gazpachomakes1-2quarts

Ingredients

1 pound ripe red tomatoes

1 English cucumber

1 red bell pepper

3 green onions

2 tablespoons sherry vinegar

2 tablespoons red wine vinegar

2 garlic cloves, peeled

3/4 cup Spanish extra-virgin olive oil

Salt to taste

Directions

Cut out and discard core at the top of the tomatoes and chop tomatoes roughly into quarters. Peel cucumber and cut into chunks Cut the pepper in half and remove the core along with the seeds. Chop into large pieces Slice the garlic and green onions. Add in the sherry and red wine vinegar. Mix ingredients well with plenty of salt and marinate in the refrigerator overnight. The following day combine the marinated vegetables and juices into a blender and puree until smooth Drizzle in olive oil and check for seasoning. Strain the soup into a pitcher and store covered in the refrigerator Pour into chilled bowls and drizzle with a bit more olive oil.