5 servings

1 kg quartered ripe tomatoes

½ green pepper in 3 pieces

1 unpeeled cucumber

1 garlic clove

4 tbsp olive oil 

¼ onion in 2 pieces

1 tsp sea salt

3 tbsp red wine vinegar

pepper to taste

water (optional, according to consistency you want)

Place all the ingredients in the food processor and blend very well. If you want gazpacho more liquid add water to taste. Serve in small bowls or glasses and sprinkle pepper to taste.

Remember that gazpacho must be very cold, you can refrigerate for a while before serving.

Per serving: 250 gr (plus water)

Cal: 146.7 P: 1.9 F: 10.9 Cb: 9.2