An easy summer soup, so refreshing and delicious!
Serves: 6 Preparation time: 30′ Cooks in: 5′ + chilling time Ready in: 35′
1 kg ripe tomatoes, peeled, seeded, chopped
4 spring onions finely chopped
1-2 garlic cloves, minced
1 cup cucumber, peeled, seeded and chopped
75ml extra-virgin olive oil
2 tbsp red wine vinegar
kosher salt, freshly ground black pepper
2 spring onions finely chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 hard-boiled egg, diced
In a small pan and on medium heat sauté garlic in a little oil until tender but not colored.
Place tomatoes in a blender with spring onions, sautéed garlic and cucumber and blend until smooth and well combined.
Sieve the puree.
Place the sieved juice in the blender and pulse adding oil slowly, vinegar, salt and pepper. Taste and season accordingly or add extra vinegar if necessary. Chill for 1-2 hours.
In a bowl toss all serving ingredients. Divide gazpacho in bowls, garnish with the vegetable mix, adding Τabasco® drops if you wish.