From Albert Bevia:
TIPS & TRICKS to make this Recipe: To make the authentic gazpacho, you want to use roma tomatoes. But you can use any tomatoes you can find. Just make sure they are as ripe as possible. I also used sherry vinegar here, but you can substitute for red wine vinegar. Make sure to let your gazpacho sit in the fridge for at least 2 hours. You want to serve it as cold as possible.

In the authentic gazpacho, onions are not added into the soup. However, you can garnish with some diced onions as I did, and as many places do in Andalucia. This adds a beautiful crunch to the soup.

To see Albert making this recipe go to: https://www.spainonafork.com/authentic-spanish-gazpacho-recipe/

Authentic Spanish Gazpacho Recipe

Ingredients

• 10 roma tomatoes (1 kg / 2 lbs)
• 1 small green bell pepper
• 1 small cucumber
• 1 large clove of garlic
• 1 tsp sherry vinegar 5 ml
• 1/4 cup extra virgin olive oil 60 ml
• 3/4 cup cold water 180 ml
• pinch sea salt

EXTRAS

• finely diced green bell peppers
• finely diced onions
• extra virgin olive oil

Instructions

1. Begin by washing & patting dry the tomatoes, bell pepper and cucumber
2. Cut each tomato into 8 evenly sized pieces and add into a blender
3. Cut the green bell pepper into large chunks and add to the blender with the tomatoes
4. Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients
5. Also add in 1 large clove of garlic that´s been cut into 4 pieces
6. Using a large wooden spoon, push down on all the ingredients and compact them together, this will make it easier on the blender to bring all the ingredients together
7. Add in a generous teaspoon of sherry vinegar, a 1/4 cup of extra virgin olive oil, a generous 3/4 cup of extra cold water and a generous pinch of fine sea salt
8. Run the blender on a low speed for about 5 minutes
9. Transfer the gazpacho into a glass pitcher, cover with saran wrap and add to the fridge for at least 2 hours
10. To serve the gazpacho, make sure you mix it in the pitcher before you serve it, pour into bowls and garnish with diced green bell peppers, diced onions and a drizzle of extra virgin olive oil, enjoy!