Gazpacho

Ingredients

• tomato600 g
• cucumber1 pcs
• red bell pepper1 pcs
• onion0.5 pcs
• garlic1 clove
• olive oil3 tbsp
• red wine vinegar2 tbsp
• salt0.5 tsp
• black pepper0.25 tsp
• bread4 slice

Instructions

1. Roughly chop the tomatoes, cucumber, bell pepper and onion, then place them in a blender with the garlic clove and the red wine vinegar.
2. Add the olive oil, salt and black pepper, then blend on high until the mixture is completely smooth.
3. With the blender running, slowly pour in the cold water and blend until the soup is silky and well combined.
4. Taste and adjust the seasoning, then refrigerate for at least 1 hour until thoroughly chilled.
5. Serve the gazpacho in bowls with a drizzle of olive oil and a few diced vegetables, with crusty bread on the side.

Nutrition