1 ½ kg red tomatoes, peeled and chopped
1 small onion, chopped
1 green pepper, chopped
2-3 cloves of garlic
1 small cucumber, or ½ large cucumber, chopped
2 tbsp olive oil
1 tpsp white wine vinegar
salt to taste
Blend all of the vegetables in a food processor.
Drain them with a strainer into a large bowl (it is best not to have any skin, etc in the drained mixture).
Add the olive oil and vinegar.
Season and salt and mix well.
If the mixture is to thick, add as much water as needed to get it to a consistency of your liking.
Make sure the Gazpacho is well chilled before serving.
Garnish with chopped pepper, or cucumber if desired.