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

For serving:
2 spring onions finely chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 hard-boiled egg, diced
Tabasco® (optional)
basil croutons


Step 1
In a small pan and on medium heat sauté garlic in a little oil until tender but not colored.

Step 2
Place tomatoes in a blender with spring onions, sautéed garlic and cucumber and blend until smooth and well combined.

Step 3
Sieve the puree.

Step 4
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.

Step 5
In a bowl toss all serving ingredients. Divide gazpacho in bowls, garnish with the vegetable mix, adding Τabasco® drops if you wish.