Gazpacho Night...

In Madrid over the past couple of summers when I was studying for my M.A., my "señora" (aka Spanish mommy) would whip up gazpacho, keep it in the fridge and serve it cool with sliced cheese, crusty bread and fresh fruit.  In an effort to cure my Spain sickness (similar to homesickness), I prepared it tonight and cannot wait to enjoy a cool soup on a humid warm evening in Maryland. My version of the recipe: (its very fool proof and forgiving, so adapt as needed) (Note: Place all ingredients in the blender / food processsor)

3-4 baby seedless cucumbers (or regular cucumbers with the big seeds removed)

1 small-medium chopped onion

two medium ripe tomatoes (seeded)

splash of sherry vinegar or red wine vinegar

2 cloves of chopped garlic (less if you aren't a "garlic person")

splash of olive oil (more if you are obsessed like me)

optional: 1 green pepper (I don't looooove green peppers, so I omit them)

salt and pepper to taste

Blend.  Chill in fridge as long as possible.  Serve with crusty bread chunks (or crackers or with fresh parsley to garnish or a dollop of greek yogurt for a creamy finish!)