Ingredients Serves 6
- 12 (3 lb/1.5 kg) ripe tomatoes
- 3 cucumbers
- 3 red bell peppers
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 2 tbsp cider vinegar
- 1 tsp salt
First, wash the vegetables. Core and seed the bell peppers, cut roughly. Peel and roughly chop the cucumbers. Cut the tomatoes into large pieces. Peel the garlic clove.
Place all the ingredients into a blender and process until smooth. In case your blender is not large enough, process the vegetables in batches.
Strain soup through fine-mesh strainer into a pan or a large bowl.
Using a spoon or a spatula press soup through the strainer.
Add 1 cup of water, extra virgin olive oil, cider vinegar and salt. Stir well. Optionally you can add some breadcrumbs to make the soup more thick. Place gazpacho into a fridge for 2-3 hours before serving.