Ingredients: 1 onion, 2 garlic cloves, 1 sweet pointed pepper, 1 cucumber, 750 grams tomatoes, 400 ml water, 1 tin tomato puree, 1 lime, salt, pepper,
Number of persons: 6
Peel and chop 1 onion. Cut into chunks and put the onion in a large bowl. Peel and chop the garlic, add this to the onion. Peel the cucumber and cut into pieces. Remove the hard piece of 750 grams tomatoes and cut the tomatoes into small pieces and place in the bowl. Put 400 ml of water and 1 can of tomato paste in the bowl and mix with a blender until you have a soup. Squeeze one lime over the gazpacho. Season with a little salt, pepper and olive oil (I did not do this (the olive oil). Place the gazpacho for another 2 hours in the refrigerator. Sprinkle with parsley before serving (or basil and pine nuts). Enjoy!