Ingredients
5-6 tomatoes (very ripe)
1 english cucumber
1 red bell pepper
1 sweet onion
2-3 cloves of garlic
1 cup olive oil
2-3 slices of bread
5-6 large leaves of basil
salt pepper cumin
balsamic vinegar
1/2 lemon juice
Preparation
Peel tomatoes, pepper, onion, cucumber.
Blend everything together in 2 or 3 batches add olive oil and blend until you get a very smooth emulsion. Combine batches in a large bowl, stir and let rest overnight in the fridge.
Option: reserve 1/2 of the pepper, 1/2 the onion and 1/4 of cucumber (the meaty part) and dice to add to the gazpacho after serving.
