How to cook
Set aside a small piece of each vegetable (cucumber, pepper, onion, garlic). Peel the tomatos and chop them. In Spain the variety Pera is used most often, they are pear shaped, fleshy and very flavourful. It's important for the tomatoes to be ripe.
Peel and chop the cucumber, garlic and onion, seed the pepper and cut it as well.
Place all the vegetables in a blender along with the salt, vinegar, 1/2 cup (100 ml) of water and the olive oil. Blend them until you have a fine puree. If you still see small pieces, you can sift the Gazpacho.
Season with more salt and vinegar, if needed and cool the soup in the fridge.
Before serving prepare the so called tropezones for an authentic Gazpacho experience. Dice the vegetables that you saved at the beginning finely and season them with salt, olive oil and vinegar.
Serve the cold Gazpacho in bowls and add 3-4 small ice cubes in each bowl.
Drizzle with olive oil and serve with a bowl of tropezoni and a bowl of croutons on the side.