Gazpacho Andalus Recipe

1.2 lbs ripe tomatoes, chopped (but I use 1 28 oz can and 1 14 oz can peeled chopped tomatoes)
2 cucumbers, peeled and chopped
2 cloves garlic, crushed (can use 3 if you really love garlic)
2 med red peppers, chopped
1 med yellow onion coarsely chopped
1 cup extra virgin olive oil
1/3 cup sherry vinegar (I couldn't find any here so I use a little sherry cooking liquid and cider vinegar)
salt to taste (I'd say maybe a tsp, I just add a bit)

Put ingredients in a blender and puree at high speed. You'll need to do this in a few batches. You'll have a lot so have a big bowl handy. Strain through a fairly wide mesh sieve to remove skins. Chill overnight and serve with any or all of the following garnishes: chopped cucumber, chopped tomatoes, fresh bread cubes, chopped onion. Disfrutadlo!