Spanish · 15 min · serves 4

Gazpacho

Kept by The Bhook kitchen

Ingredients

• 1 kg ripe tomatoes
• 1 cucumber
• 1 green pepper
• 1 clove garlic
• 50 ml olive oil
• 1 tbsp sherry vinegar
• salt

Method

1. Roughly chop everything and blend until completely smooth.
2. Pour in the oil while blending so it emulsifies and turns pale.
3. Season with vinegar and salt, then chill for at least two hours.
4. Serve cold, with a little more oil on top.

Only as good as the tomatoes.