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7 large tomatoes

1 cucumber

3 bell peppers

1 clove garlic

1 teaspoon salt

1 squeezed lemon

2 tablespoons olive oil





Dice vegetables into 2-3 cm squares and put them in a blender.
Blend all vegetables till coarsely pureed.
Add salt, lemon juice and olive oil and blend for few more seconds.
Pour the gazpacho into a bowl and chill before serving.

Photo: Maja Sokolean
Cooked by: Anita Euschen

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