José Andrés's Gazpacho
Combine tomatoes, cucumber, bell pepper, garlic, oil, vinegar and salt in a large bowl. Cover and refrigerate for at least 12 hours and up to 1 day.Advertisement
Transfer the mixture to a blender and blend until smooth. Serve topped with a little olive oil and chopped vegetables, if desired.
To make ahead: Refrigerate blended gazpacho for up to 3 days; stir well before serving.
1 1/2 vegetable, 3 fat