Cold Tomato Soup (Gazpacho)
recipe

A refreshing Spanish dish perfect for hot summer days, made quickly in a blender without any fuss.
Preparation Time: 15 minutes
Serving Size: 4 servings
Ingredients:
- 1 kg ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 small red onion
- 2 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
1. Wash the tomatoes, cucumber, and bell pepper thoroughly.
2. Cut the tomatoes, cucumber, and bell pepper into small pieces.
3. Peel the red onion and garlic, then chop them.
4. Place all ingredients in a blender: tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, and pepper.
5. Blend the ingredients until smooth.
6. Taste and adjust the seasoning if necessary.
7. Chill the soup in the refrigerator for about 30 minutes before serving.
8. Serve cold garnished with fresh basil and enjoy with bread.
Nutritional Information (per serving):
- Calories: 120 kcal
- Protein: 3 g
- Carbohydrates: 15 g
- Fat: 6 g
- Fiber: 3 g

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