Andalusian gazpacho in a glass with cucumber and pepper

Ingredients

For 1 serving

• Tomatoes200 g
• Cucumber50 g
• Bell peppers40 g
• Garlic0.5 clove
• Red wine vinegar1 teaspoon
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: sulphites,

In season: June – September

Method

1. Wash the tomatoes and remove the stalks; peel the cucumber; wash the pepper and remove the seeds and membranes; peel the garlic. Cut everything into rough pieces.
2. Blend the vegetables with the red wine vinegar, salt and a couple of ice cubes for 1–2 minutes until smooth.
3. With the blender running, drizzle in the olive oil so the gazpacho turns creamy and pale orange; taste and adjust the salt and vinegar.
4. Keep it in the fridge until serving, or pour it straight into a well-chilled glass.