For ➏soup:
1 kg ripe tomatoes, skinned & chopped*
1 medium green bell pepper, seeded & chopped
1 small cucumber, peeled & chopped
1 small onion, chopped
1 clove garlic, chopped
1 tbs olive oil
½ tbs vinegar
salt* & pepper
garnish:
1 small tomato
1½ cucumber, peeled
½ red or green bell pepper
½ small onion
1 hard boiled egg, shelled & chopped**
Liquidize all the soup vegetables, one after another, in the blender until smooth by turning on and off the blender at low speed. Add oil, a dash of vinegar and a pinch of salt and whizz quickly. If very thick, add some cold water, then chill well before serving. (A day's rest in the fridge will make it taste better.)
Chop all the remaining ingredients.
Serve in individual bowls with the gazpacho.
*Use 1 l of tomato juice instead. Omit the salt, if the juice is salted.
**Optional.
Read more gazpacho recipes: white gazpacho, Cordoba salmorejo, Malaga ajo blanco.
Read more cold soup recipes: hit label.
