Gazpacho Soup: GF/DF (serves 4)

  • 2 lbs. (appr.1 kg) tomatoes, cut into pieces
  • 1 cucumber, peeled and chopped
  • 1/2 red bell pepper, cut into pieces
  • 2 garlic cloves
  • basil, a handful
  • 1/2 cup (1 1/4 dl) water
  • 3 T olive oil
  • 2 T sherry vinegar (or any vinegar of your choice)
  • 1 t sea salt
  • freshly ground black pepper
  • tabasco, a few drops

Put all the ingredients in a blender. Blend on high until smooth. Taste the soup and add more salt, pepper and tabasco if needed.

Keep refrigerated till serving time. Decorate with chopped basil.

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