Gazpacho Andaluz

Thoroughly wash the tomatoes, cucumber, and green pepper. Let them drain.

In the blender jar, add the bread slices cut into pieces and the tomatoes quartered. You can peel the tomatoes if you prefer, but leaving the skin on is fine.

Remove the stem and seeds from the green pepper, cut it into four or five pieces, and add it to the blender with the tomatoes.

Peel the garlic clove and add it to the blender along with the other vegetables.

Peel the onion, cut it into three or four pieces, and add it to the blender.

Take a piece of cucumber about the width of four fingers, peel it, cut it into four or five pieces, and add it to the blender.

Once all the vegetables are in the blender, cover it tightly and blend until there are no chunks of vegetables left. The blending time will depend on the power of your blender.

Add the salt, olive oil, and vinegar. Start with three tablespoons of vinegar and adjust to taste. Blend for five seconds, then taste the gazpacho. Adjust the salt and vinegar as needed.

If the gazpacho has the desired consistency, move on to the next step. If not, you can add cold water little by little until it reaches your preferred texture.

Be careful not to dilute the gazpacho too much, as this will weaken the flavor. If this happens, you may need to adjust the salt and vinegar again.