GAZPACHO ANDALUZ

2 garlic cloves
1 small onion
1 small bell pepper
1 small cucumber
3 tomatoes (or enough to top off the blender)
1 tsp salt
1 tsp cumin

1/2 cup EVOO
1/4 cup vinegar
1 cup water

Blend everything for a few minutes (In Blender), until
everything has been well mixed up.
Some cooks like to strain this soup and serve it over ice.
We prefer it thick and sometimes, might even add some moist
French
bread to the mix, to thicken it up even more.
As usual, play with the quantities until you got them just
the way you like.

Bon Apetit!

• EVOO = Extra Virgin Olive Oil

Copyright © 2006 by Ernest Samuel Leibovitz