spanish gazpacho

Ingredients

• 4 medium tomatoes, washed and blanched
• 1 cup plain croutons
• 1 large cucumber, peeled
• 1 large green pepper, seeded, ribs removed and roughly chopped in quarters
• 1 1/4 cups white onions, roughly chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons vinagre de jerez (sherry vinegar)
• 2 large cloves garlic, pressed
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon powdered sugar
• 1/2 teaspoon ground himalayan sea salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns) * optional