Gazpacho Sevillano

I laaauve gazpacho. The mere mention of 'gazpacho' transports me to the south of Spain on a hot summer night...

When I found out that my hilarious Spanish colleague Belia (who hails from Sevilla) had an 'easy' gazpacho recipe, I immediately requested it, and made this the same day. I cannot even believe how easy it was!

Ingredients:

1/2 cup olive oil

1/4 cup vinegar (I used apple cider vinegar)

4 big, very mature tomatoes, cut into chunks (next time I'll use heirlooms)

1 green bell pepper, in chunks (seeds/middle removed)

1 cucumber, peeled and chunked

4 garlic cloves, peeled

Water, to fill 1/2 the blender

Salt to taste (surprisingly, I didnt add any)

I threw everything in the blender, filled it up halfway with water, and blended away...

I could not believe that my first sample taste was incredible, no changes needed! I reserved a little bit of the cucumber and bell pepper for garnish, and would've loved some fab croutons, but this did the trick:

We did decide that it maybe didn't need as much garlic, but still tasted great. I served this for my parents and Chris chez moi (check out my new home office in the background) with delicious rosemary lamb chops and a simple salad with slivered almonds, dried cranberries, and shaved manchego...

I cannot wait to make it again!!!