Loli's Gazpacho

This summer has presented many opportunities to make a cold soup.

The first time I had gazpacho andaluz was when I was studying abroad in Seville, Spain, when temperatures would easily reach over 100 in the summer. My host mother, or my "senora," Loli once said that her past American boarders either go crazy for her gazpacho or they hate it. This was probably because there was so much raw garlic in it, that it had a kick to it after eating it. To me, it was delicious, even though I would be tasting the garlic for days in a way that no amount of teethbrushing or mouthwash gargling could extinguish. But as a garlic-lover, it was worth it, and I couldn't wait for Loli to make more.

I made this soup yesterday with my boyfriend, using his fancy $40.00 blender. I made a mistake when I was taste-testing the soup, that I only skimmed a spoonful off the top. So when I tasted it, I didn't get the same garlic "kick" that I had at Loli's house and kept adding more garlic. So I put seven (yes, seven!) cloves of garlic in it. It turns out that the garlic sunk to the bottom of the blender; the soup was plenty potent.

So today I made it again (the soup is that good), using my $13.99 blender from Target. I learned that the difference in price of the blenders DOES make a difference. I had to cut the vegetables into much smaller pieces and I still ended up with small chunks at the bottom. I also dialed back the garlic, to provide just enough garlic "kick."

Loli's Gazpacho (gazpacho andaluz)

1.5 lbs tomatoes
1 green pepper
1/4 c olive oil
3/4 c water
2 cloves garlic
salt to taste

Roughly chop the vegetables and drop into the blender in batches with water and oil. Puree until smooth. Add salt to taste. Chill for at least 30 minutes in the fridge or if you are short on time, add a few ice cubes. Garnish with parmesan cheese. Serves 4-6.