GAZPACHO RECIPE I Cold Spanish tomato soup

Cut the tomatoes into pieces and remove the stem.

Put the tomatoes into a blender with the skin on for nutrients.

Cut the red bell pepper, removing the seeds, and add to the blender.

Slice the cucumber into small cubes for dressing and add the rest to the blender.

Add fresh onions and garlic to the blender.

Add two or three big spoons of olive oil and salt to taste.

Add vinegar for acidity, using either white or balsamic vinegar.

Add several drops of Tabasco sauce for heat.

Blend all ingredients until smooth.

Serve in a very cold dish, preferably chilled in the freezer beforehand.

Add small cubes of cucumber and red bell pepper as a garnish on top.

Drizzle with olive oil and add fresh oregano for flavor.

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