The Andalusian version of gazpacho is pureed with a slice of bread to make it creamy. We like this breadless version, dotted with tomatoes, cucumber and a hint of onion. Adding diced avocado to each bowl makes it more substantial.
Makes 4 servings
Remove the stem scar from the tomatoes. Coarsely chop 2 of them and place in a blender. Cut the remaining tomatoes into quarters and remove the seeds and interior flesh. Add the seeds and flesh to the blender.
Cut the segment of cucumber in half lengthwise and scoop out the seeds with a spoon and add the seeds to the blender.
Add the water, salt, cayenne, vinegar and 2 tbsp (30 ml) olive oil. Puree until smooth and transfer to a bowl.
Dice the remaining tomato and cucumber into 1/4-inch (0.6 cm) pieces and add to the bowl along with the onion and stir well. Chill until very cold, at least 2 hours. The water will have separated from the tomato; stir well to incorporate it back into the soup. Check the seasoning, adding more salt and vinegar if needed.
Serve in bowls, drizzled with the remaining olive oil.