Tichi's Gazpacho

Jose Andres' book "Tapas: a Taste of Spain in America"
is fun, imaginative, and tasty -- authentic while
using ingredients available in America.  This gazpacho is excellent
and easy.  We halved the quantities to fit in our conventional home
blender, and reduced the oil because the original seemed a bit heavy.
Fresh garden or farmers market tomatoes are essential.

Serves 4, about 3 Cups



1 pound Tomatoes, cored, cut coarse (red, yellow, heirloom, cherry)
4 ounces Cucumber, peeled, cut coarse
1 1/2 ounces Green Bell Pepper, seeded, cut coarse (red, or spicy work too)
1/2 clove Garlic, peeled, cut coarse
1 Tbs Sherry Vinegar
1/4 cup Water (or 4 Ice Cubes to help it chill faster)
1/4 cup Extra Virgin Olive Oil
1 tsp Kosher Salt

Turn on the blender and add ingredients individually so they liquify
instead of sitting in a mass above the blade.
Add Tomatoes chunks, one at a time.
Add Cucumber chunks.
Add Pepper chunks.
Add Garlic, Vinegar, and Water (or Ice Cubes).
Add Olive Oil and Salt, blend thoroughly
Taste and adjust Vinegar and Salt for balance.
Run though strainer (not Chinois), chill for an hour.
Jose Andres then garnishes with more oil, "fillets" of tomato seeds,
cherry tomato halves, cucumber cubes, croutons, chives, and sea salt;
we rarely do.