Lovely cold tomato soup. Perfect for summer. Gluten free and Vegan
Servings: 6 people
- 1 kg plum tomatoes
- 1 green pepper
- ¼ red bell pepper
- 1 garlic clove
- ¼ large cucumber
- ½ red onion
- 2 tablespoons vinegar
- 3 tablespoons olive oil
- ¾ cold cup water
- Pinch of salt
Rinse the vegetables with cold water.
Roughly chop the tomatoes, green pepper, bell pepper, garlic, cucumber and onion and add them into the food processor or blender.
Blend until you have a perfectly smooth consistency. This can take a couple of minutes.
Add the vinegar and olive oil and blend for another minute until all the ingredients are perfectly incorporated.
While the blender is on, slowly add the cold water until you have the desired consistency.
Add a pinch of salt before you stop the blender and your gazpacho will be ready to go.
Refrigerate you a couple of hours before serving, as gazpacho needs to be eaten cold.
Calories: 104kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 10mg | Potassium: 473mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1626IU | Vitamin C: 46mg | Calcium: 24mg | Iron: 1mg