Gazpacho Andaluz

Instructions

1. Place the red onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain.
2. Meanwhile, in a blender, combine the tomatoes, pepper, cucumber, and garlic. If the blender becomes too full, briefly blend the vegetables to make room. Next, add the drained onions, salt, and vinegar to the blender and blend until smooth, which should take about 2 minutes. While continuing to blend, remove the center knob and slowly pour in the olive oil. Once blended, set a fine mesh strainer over a large bowl and strain the soup, using a ladle and circular motions to help it pass through, then discard the solids. Finally, mix in the tomato juice and stir well. Chill the soup in the refrigerator for at least 4 hours or until very cold.
3. Before serving, taste the soup and adjust the seasoning as needed with salt and vinegar. If desired, add about ½ teaspoon of sugar to enhance the tomatoes' natural sweetness. Ladle the chilled soup into bowls or glasses. Garnish with optional toppings (or offer them on the side) and finish with a drizzle of extra virgin olive oil for added flavor.