- 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.