Andalusian gazpacho

You will need
  • - 1 kg of ripe red tomatoes
  • - 1 small sweet green pepper
  • - 1 large cucumber
  • - 1 medium onion
  • - 2 cloves of garlic
  • - salt
  • - 3 tbsp. spoons of olive oil
  • - white wine vinegar
Tomatoes, pepper and cucumber wash, dry. Pepper to remove seeds and partitions.
Peel the onion and garlic.
All vegetables are coarsely chopped, chopped in a blender. Add salt and olive oil to the blender.
Pour vinegar to taste in a blender, mix. If the soup turned out very thick - dilute it with cold boiled water.
Ready gazpacho poured into a saucepan, put in the fridge for 1-2 hours. Serve very cold.