Andalusian Gazpacho

Ingredients

• 2 kg of ripe tomatoes
• 1 onion
• 2 shallots
• 2 Bermuda dates
• 1 red bell pepper
• 1 green bell pepper
• 1 liter of water
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 200 ml of extra virgin olive oil
• 1 tablespoon of vinegar
• 200 g of toasted bread

Method

1. Clean and chop the tomatoes, onion, shallots, and peppers into small pieces.
2. In a pot, season with salt and pepper, add the tomatoes, onion, shallots, and peppers. Cover with water and simmer for 30 minutes.
3. Blend the mixture finely with a blender or a mortar and pestle.
4. Add the oil, vinegar, and toasted bread, mix well.
5. Pour into glasses and refrigerate for at least 2 hours before serving.
6. Serving: Pour the gazpacho and serve it cold, with a piece of toasted bread to accompany it.