This is the recipe of a Spanish master chef who was on a short guest stay in Puerto Vallarta. We fell in love with his Gazpacho. He wrote down his famous recipe on a napkin for us:
6 – 8 ripe Roma tomatoes
1 small Red Onion,
1 Red Bell Pepper
1 medium Red Beet
1 to 2 tablespoons Apple Cider Vinegar
Salt and Pepper to taste
A dash of Olive Oil
Parsley for garnish
Peel cucumber, onion and red beet and cube.
Cut tomatoes in large cubes.
Clean bell pepper and cut into stripes.
Add 1 to 2 spoons of Apple Cider Vinegar.
Add Salt and Pepper.
Mix everything thoroughly and let stand for at least 2 hours.
After 2 hours put everything in blender and blend well. Serve in bowls, garnish with parsley and olive oil and serve with toasted thin bread.
If you like a spicier version you can also blend in a Serrano Pepper.
Enjoy the wonderful tomato bounty as long as it lasts!