INGREDIENTS:

7 large tomatoes

1 cucumber

3 bell peppers

1 clove garlic

1 teaspoon salt

1 squeezed lemon

2 tablespoons olive oil

PREPARATION:

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

Other Recipes