- Serves: 2
- Ready in: 10 minutes
- Ripe tomatoes, 400g
- Red pepper, 1
- Cucumber, Half
- Extra virgin olive oil, 100ml
- Cold water, 100ml
- Sherry/red wine vinegar, 50ml
- Salt, 1 tsp
- Roughly chop the pepper and cucumber and place into a blender along with the remaining ingredients. Blend until smooth.
- Transfer your gazpacho to a bowl and place it in the fridge for 2-3 hours to chill fully. Serve with an ice cube and an extra drizzle of olive oil.