This is from Vanessa’s mom, Kathleen Campbell.
2 pounds of tomatoes – no need to peel, just core
½ green pepper
½ cucumber, peeled
1 garlic clove, crushed
1 or 2 tbsp. sherry vinegar
1 tsp. salt
In a blender or food processor blend all the ingredients and add ¼ to 1 cup of good olive oil as desired. Remember the more oil the more oily the gazpacho.