Finally, Andalucian Gazpacho

I finally got around to making the gazpacho yesterday.  In case anyone doesn't know, gazpacho is a cold tomato based, raw vegetable soup, originating from Spain.  With all of the peeling and dicing you have to do to begin with, and then the blending and sieving later, it is definitely a little time intensive (although the upside is that you don't need to heat anything on the stove).  But anyways, the steps I had to do tonight were to blend everything (I just used a regular blender), and then you have to let it go through a fine sieve, so you just get the smooth liquidy stuff and leave behind the chunkier pieces.  I imagine that is more of a preference/fine dining sort of thing - if you don't mind small pieces of ingredients, you could just go straight from the blender to the bowl.  

After all was said and done, with the amount of ingredients that I used (5 roma tomatoes, 1 cucumber, 1 green pepper), I ended up with enough for about 3 bowl fulls, which seems like a good amount for just one person.  As I mentioned, I wasn't able to use a scale when buying produce, so my proportions were a little bit off - I halved the amount of garlic to 4 cloves, and even for a garlic lover, I still find it a bit overpowering (the original recipe is supposed to make 1 lb. of soup, ahh!).  Anyways, here is the finished product, with diced tomato and pepper as a garnish.

I also added cubed bread, but the size of the cubes overwhelmed the soup, so i decided not to show it.  I think once I make croutons, that will work much better.

Overall, pretty tasty, I'm looking forward to branching out and trying other versions.