This was Juan’s mother’s recipe for gazpacho (I copied it from my website). She would take the butt end of the cucumber and stick it on her forehead, told me it kept her cool in the hot South of Spain.
VELETA Gazpacho Andaluz
6-8 ripe tomatoes
1/3 - 1/2 onion
1/2 green pepper
1/2 - 3/4 cucumber
1 - 2 cloves of garlic
1 1/2 TBS coarse salt
1 tsp. sugar
1/3 - 1/2 cup VELETA Premium Sherry Vinegar
1/3 - 1/2 cup VELETA Extra Virgin Olive Oil
1 - 2 cups cold water with ice cubes
Garnish side items of finely diced onion, pepper, cucumber, tomato, hard boiled egg, jamon serrano, and croutons.
Cut tomato, onion, pepper, cucumber and garlic in pieces place in large bowl together, toss.
Combine oil, vinegar, salt, and sugar in large measuring cup and stir.
Place some of the vegetables in blender and add a small amount of vinegar and oil mixture. Blend well. Pour into bowl
After all of the vegetables are well blended, strain through a food-mill. Rinse the remaining vegetables through the strainer with some of the cold water.
Serve well chilled in bowls.
Another variation calls for bread (de-crusted and soaked in cold water), added while pureeing vegetables, but I find this recipe much tastier and less heavy.
Now if you really want a variety of tasty cold Spanish soups, I would also recommend
Ajo Blanco con Uvas