Perfect recipe for an easy homemade gazpacho

As I said before, in every corner of the country You can vary both the ingredients and the way you prepare the recipe gazpacho, but above all it is a question of taste. In this recipe, the onion is omitted, although it is a very typical ingredient, and I leave it up to your taste and discretion whether to add it or not. The onion can be added when blending all the ingredients or afterwards, finely chopped, as a garnish.

As for the red pepper, it is a delicate ingredient in the preparation of gazpacho. Andalusian tradition does not use green pepper, as its distinctive flavor is better complemented by the other ingredients, unlike the sweet and meaty red pepper. Although it is possible to find gazpachos that incorporate red pepper in some homes, I recommend you follow my recipe Using green pepper to achieve the authentic flavour of gazpacho. Save the red pepper for other dishes, such as a pepper salad, where its sweetness will be an excellent complement.

Cut all the ingredients according to the indicated proportions and place them in the blender. Add 50 ml of oil olive oil, 250 ml of cold water from the refrigerator and 50 ml of sherry vinegar. Blend everything until you get a homogeneous mixture.It is not necessary to peel the tomatoes or peppers, as we will later pass the mixture through a fine strainer to obtain a smooth texture.