Luis’s Gazpacho
Serves 8

6 medium tomatoes
1/3 of a large green bell pepper
1/3 of a cucumber
1/3 of a yellow onion
2 garlic cloves, minced
1/4 to 1/2 cup sherry or red wine vinegar (depending on your taste)
1/2 cup olive oil
Juice of 1/2 lemon
salt to taste
water to thin (1/2 to 1 cup)

Garnish: Chopped onion and cucumber, limes and sliced French bread. Chop the tomatoes, bell pepper, cucumber and onion into large chunks, so as to accommodate your blender. It is not necessary to peel the tomatoes and cucumber.

Place the tomatoes, bell pepper, cucumber , onion and garlic in blender and blend until thick and creamy. (You may have to blend the vegetables in several batches.) Pour the blended contents into a large bowl and repeat as necessary with the remaining vegetables.

Add the vinegar, olive oil and lemon juice to the bowl and stir.

Once again, in steps, pour the contents of the bowl into blender and blend well. Pour contents into another bowl and repeat. At this point, add salt to taste and water to thin, if necessary. Chill thoroughly before serving.

Garnish each bowl with a squeeze of lime and some chopped onion and cucumber. Serve with sliced French bread.

Featured Recipe: July/August - Issue No. 1