We had gazpacho in Spain and I fell in love. I love me some tomatoes so I knew I would love this.
4 tomatoes, cored and coarsely chopped
1/2 cucumber, peeled, seeded and coarsely chopped
1/2 onion, coarsely chopped
1 garlic clove
1/4 cup water
2 tbsp sherry vinegar
2 tbsp extra-virgin olive oil
salt and pepper
Puree tomatoes, cucumber, onion, garlic, water, vinegar, oil and salt in a blender or food processor until smooth. Season with pepper. Refrigerate for at least 45 minutes. Drizzle with oil and season with salt and pepper before serving.
Recipe from Martha Stewart Living - August 2011