Gazpacho

This easy-to-make cold tomato soup is a great choice on warm summer days!

Ingredients:

1 cucumber
1 kg ripe tomatoes, chopped
Half a red bell pepper, stemmed and seeded
1/4 small red onion, washed
2 cloves garlic
1/4 cup chopped fresh cilantro (plus more for serving)
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil (plus more for drizzling)
1¼ teaspoons sea salt
1/4 teaspoon freshly ground black pepper
Cherry tomatoes, to serve
Fresh herbs, to serve

Directions:

1. Finely chop a quarter of the cucumber and set aside - you will need it later.
2. Peel the remaining cucumber, cut into pieces and place in a blender. Also add tomatoes, bell peppers, onion, garlic, coriander, vinegar, olive oil, salt and pepper. Blend until smooth. Season with spices (to taste) and refrigerate for at least 2 hours.
3. Before serving, garnish the soup with the previously reserved diced cucumber, cherry tomatoes, fresh herbs, a drizzle of olive oil and freshly ground black pepper.

Yield: 4-6 servings
Recipe: loveandlemons.com