Spanish Cold Tomato Soup (Vegan Gazpacho Andaluz)

• 6 large Fresh Vine Ripened Tomatoes
• 1 Cucumber - peeled and chopped
• 1 Clove Garlic
• 1 Small Shallot or Onion - optional
• 1/2 cup cooked chickpeas 
• 1 Tsp Sherry Vinegar - you may use plain or any other variety
• 4 Tbsp Olive Oil
• 1 Tsp Salt
• 1/2 Tsp Black Pepper
• 2 Cups of Water

Directions

1. Cut the tomatoes in half and grate them - discard the skins.
2. Add the grated tomatoes in a blender along with chopped cucumber, garlic, shallot, vinegar and pulse to form a smooth consistency.
3. Add chickpeas, olive oil, salt, pepper and pulse till it gets mixed and smooth.
4. Strain the soup into a jar or large pan.
5. Store in fridge for chilling further or transfer to serving glasses, decorate with  cheese and cilantro.
6. Serve Fresh or Chilled.