gazpacho

Ingredients for 4 servings:

• 200 g tomatoes, deseeded
• ½ cucumber(s)
• 1 bell pepper(s), green
• 2 garlic cloves
• 1 large shallot(s)
• 80 ml olive oil
• salt and pepper
• 1 dashes vinegar (sherry vinegar)
• e.g. basil
• 1 can of peeled tomatoes (alternatively 2 tbsp tomato paste and 50 ml water)
• Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

wonderfully refreshing in summer

You can, of course, simply enjoy gazpacho as a cold vegetable soup, as it should be, or, like me, make it a little thicker and serve it as a wonderfully refreshing dipping sauce for grilled food. Quarter the tomatoes, remove the seeds, and finely dice them. Peel and deseed the cucumber, dice about 3 cm of it, and roughly chop the rest. Peel and halve the shallot. Clean the bell pepper, dice 1/4 of it, and roughly dice the rest. Peel the garlic and finely chop the basil. Place the roughly chopped vegetables in a blender with the garlic and canned tomatoes or tomato paste and water—the rest is for garnish and will be used later. Now add the olive oil and season with sherry vinegar, salt, pepper, and paprika. Blend everything until smooth, then stir in the finely chopped basil. Chill until ready to serve. Garnish with diced vegetables before serving.