ANDALUSIAN GAZPACHO

ANDALUSIAN GAZPACHO image

Yield 6 people

Number Of Ingredients 11

2 lbs tomatoes, heirloom (also known as ugly tomatoes) or red and ripe regular tomatoes.
2 small Italian peppers.
1 small sweet onion
3-4 small kirbies
4 cloves of garlic
3 inches of a crunchy baguette
1/4 cup of extra virgin olive oil
1 cup of water
2 tablespoons balsamic or white vinegar
1 tablespoon salt
a few dashes of peppers

Steps:

Put 1/2 cup of water, garlic, bread, oil, salt, pepper, and vinegar into a blender. Blend 1 or 2 minutes until bread is completely dissolved and oil is mixed in. Pour into serving dish. These are the only items that don't need to be filtered. Dice the onions, peppers, and kirbies and put them into the blender, add 1/2 cup of water and blend until smooth. Filter mixture through seeve before adding to the serving dish. Blend the tomatoes in batches until smooth and then filter through seeve and then add to the serving dish. Use a spoon or hand blender to mix all ingredients together. At this point add more oil or vinegar to taste. If mixture is too thick or you want to cool it quickly add ice cubes. Chill for 3 hours. To serve as a snack serve in a glass. To serve as a meal, dice onions, tomatoes, peppers, kirbies, and bread croutons, and serve in a bowl topped with sides dishes.