Broken Capillaries Face Fade

Gazpacho

Here is my personal verisone of Gazpacho, cold soup of Andalusia.

- 500 g ripe tomatoes
- 1 large cucumber
- possibly a red pepper (never green) fleshy
- 1 red onion or 2 onions
- 2 tablespoons white wine vinegar
- salt and pepper to taste

Far blanch tomatoes in boiling water, drain, remove skin and seeds of and cut into large pieces.
Wash the rest of the vegetables, remove peppers from the seeds and pith, and cut all to pieces.
Go all in the blender until it reduces to the consistency of a milkshake.
Add salt, pepper and vinegar and mix.
Put it in the refrigerator for a couple of Oretta.

Variant appetizer:
Remove from refrigerator, diluted with ice water until you get something drinkable and easily serve up a glass with ice and an olive for garnish.

version first course:
Prepare accompaniments as follows: cut into cubes of cucumber and bell pepper. Cut the bread into cubes, toast in a pan with a clove of garlic and a drizzle of olive oil.
Remove from refrigerator and extend the gazpacho with a little 'cold water. Dress with olive oil to taste. Add
bowls of accompaniments to be soaked in gazpacho to taste.
Serve cold.