Gazpacho de Andaluz (Andalusian Gazpacho)

Total time: 20 minutes
      This started as Traditional Gazpacho, but I found that I preferred it without the bread crumbs.  If you want to stay with tradition, add 1/2 cup of bread crumbs and enough water to thin to the consistency of a thick, cream soup, to the blender.

 Ingredients:

• 1/2 green bell pepper
• 1/2 red bell pepper
• 1/2 medium cucumber (use about 6" (15cm)
• 4 - 5 whole, ripe tomatoes
• 1 red onion
• 2 - 3 large cloves garlic,  depending on how hot you like it
• 1 tsp sherry vinegar
• 1 tbs sherry
• 1 cup (8oz, 240ml) tomato juice
• 2 tbs good olive oil drizzled on top

 Instructions:

• Peel the cucumber, onion and garlic. 
• Roughly chop all of the vegetables, reserving 1 heaping tbs of the cucumber, onion and pepper, and 2 tbs of the tomato for garnish.
• Chop the garnish a bit more. 
• Put the rest of the vegetables along with the remaining ingredients, except olive oil, into a blender and purée, in batches if necessary.  
• When smooth pour into a bowl.   Taste and adjust seasoning, adding salt, pepper, a bit more vinegar or sherry as desired. 
• Chill.
• Serve with the reserved chopped vegetables on the side as garnish to be added by each diner along with the olive oil.