Gazpacho

1. First you need to concassé the vine ripened tomatoes: Wash the tomatos and make a X in the bottom with a knive. Then drop the tomatos into boiling water until the X at the bottom starts to expand (30~60sec). Remove them and place them in cold water to stop cooking and so you can handle them. Peel them with your fingers, remove the seeds, and then chop them finely.

2. Peel the cucumber (you may leave some skin if you like), slice it lengthwise and then dice it.

3. Add the Bell-Pepper, Jalapeno, Onion, Garlic, all diced up.

4. Add Salt, Cumen, Dry Oregano and Black Pepper. A pinch of each.

5. Mix so that it incorporates.

6. In a blender mix the Cherry Tomatoes, Lime Juice, Balsamic Vinegar, and Olive oil.

7. Blend it until fine and then join it with the main mix, using a sifter to keep and the seeds out.

8. An extra step is to actually puree some of the mix.

9. Freeze the mixture for at least 1 hour.

10. After that, adjust for salt. It should last in the fridge for 2-4 days.