Easy and fresh gazpacho

Ingredients

• 2 lbs tomatoes
• 1 cucumber
• 1 red bell pepper
• 1 garlic clove
• 2 tablespoon EVO oil
• 1 fl oz white wine vinegar
• Salt to taste

Materials

• 1 blender

Preparation

• Wash and cut the tomatoes in half. Peel the cucumber and cut it in half. Remove the seeds from the bell pepper. Put everything in a blender and blend.
• Then add the garlic, olive oil, and salt, white wine vinegar and blend again.
  
• Cut small pieces of cucumber and bell pepper. Serve the gazpacho and sprinkle the vegetables on top.
• Add a drizzle of olive oil. It's ready!
  

Cookware

Questions

Photos of members who cooked this recipe