Gazpacho Andaluz (Cold Tomato Soup)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Roughly dice 800 g tomatoes, 1 cucumber (peeled) and 1 red pepper, and peel 1 garlic clove.

2. 2

   Blend everything with 2 tbsp olive oil, 1 tbsp white wine vinegar and salt in a blender until very smooth.

3. 3

   If needed, add a little cold water until it is thin enough to drink. For an extra-smooth texture, press it through a sieve.

4. 4

   Chill in the fridge for at least 1 hour and serve ice-cold.

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