The garlic is left out because it's used in its raw state, and Romero says, "I think raw garlic is not for everybody."
1 pound ripe tomatoes, skins removed
1/2 cucumber, peeled and seeded
1 small red bell pepper, cored and seeded
1 tablespoon sliced blanched almonds
1/2 cup extra virgin olive oil
3 tablespoons sherry vinegar
Salt, to taste
Cut all the vegetables into chunks. Put the tomatoes, scallions, cucumber, almonds, and red bell pepper in a blender, and purée the whole mixture. Add the olive oil slowly and then the sherry vinegar. Taste for salt.
Place the gazpacho in the refrigerator for a minimum of 1 hour to chill before serving.
The following recipe is for Barcelona restaurant's version of a traditional tomato-based gazpacho. The recipe appears in the restaurant's cookbook, available at the restaurant and in some bookstores. Because one of the owners of Barcelona is from Argentina, menu items tend to skew Latin. "It's a mix of Spanish and South American," Greenberg says.
Barcelona Gazpacho Soup
3 pounds ripe tomatoes, cored and chopped
2 red bell peppers, cored, seeded and coarsely chopped