Gazpacho

Cut out and discard the core at the top of the tomatoes, and chop the tomatoes roughly into quarters. Place in a blender. Peel the cucumber and cut it into chunks. Add them to the blender. Cut the bell pepper in half, and remove and discard the core and the seeds. Chop the pepper into large pieces and place them in the blender. Add the garlic, sherry vinegar, and ½ cup of water, and blend until the mixture becomes a thick liquid. The red tomatoes will have turned a wonderful pink color. Taste for acidity (this will vary with the sweetness of the tomatoes). If it’s not balanced enough, add a little more vinegar. Add the olive oil and salt. Reblend. Then pour the gazpacho through a strainer into a pitcher. Place it in the fridge to cool for at least 30 minutes.