- 600 g tomatoes ripe, skinned and seeds scooped out
- 2 cloves garlic crushed
- 1 tbsp balsamic vinegar
- 1/4 cucumber peeled and diced
- 1 pepper yellow, red or green (the latter not as sweet)
- 3 spring onions sliced
- 1/4 cup water to thin or more if desired
Skin the tomatoes by pricking and placing in a bowl of boiling water for 2 minutes. Then immediately transfer the tomatoes in to some cold water so you can peel the skins off easily.
Slice the tomatoes in half and scoop out the seeds and discard.
Now place everything in the blender, including the water and blend. You may need a few prods with a spatula, but I find a cheeky tilt of the blender helps it perfectly.
Now chill the gazpacho in the fridge for at least two hours, which it will also thicken.
Now serve with plenty of ice if possible and a little water to thin some more to your desired consistency and top with your favourite chopped salad and herbs, such as spring onions, cucumber and parsley.
Calories: 39kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 406mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1355IU | Vitamin C: 23.3mg | Calcium: 27mg | Iron: 0.5mg