Gazpacho alla Susanna

Ingredients for 4 servings:

• 500 g tomatoes, alternatively 2 cans of peeled, chopped tomatoes (420 ml each)
• 1 m.-large cucumber(s)
• 500 g zucchini
• 2 onions
• 2 garlic cloves, or more
• e.g. salt and pepper
• e.g. Tabasco
• n. B. water
• Herbs, fresh, oregano, basil..

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

the low-calorie version of souzel

Wash the tomatoes, remove the stems, and chop them into small pieces with the skin on. Wash the cucumbers and zucchini and chop them into small pieces with the skin on. Peel the onions and garlic, chop the onions, and press the garlic cloves. Place all ingredients in a blender and blend well. Season to taste with fresh herbs, salt, pepper, and Tabasco. Chill well and serve ice cold. This is the lighter version without broth, olive oil, and white bread. The consistency is a little thicker but still creamy. If it’s too thick for you, you can add a little water. As with all my recipes, you should stick to the amount, but with this gazpacho you can use a little more or less vegetables. I like to serve white bread with it for guests.