Gazpacho recipe - from the Celebrating 90 Years of Cooking with Petaluma Community Guild Family Cookbook

Ingredients

• 10 fresh & ripe tomatoes (1 kg. / 2 lb.)
• 1 small green bell pepper
• 1 cucumber
• 1 large clove of garlic
• 1 tbsp. sherry vinegar
• � c. extra virgin olive oil � best quality
• � c. cold water
• Pinch sea salt
• EXTRAS:
• Finely diced green bell peppers
• Extra virgin olive oil
• Dash of salt