This refreshing Spanish soup is very quick and easy to prepare. For best results, use the best ripe tomatoes you can find.
- 4 tomatoes
- 1 green pepper
- 3 tbsp olive oil, plus more for drizzling
- 2 tsp balsamic vinegar
- ½ cucumber
- Core, peel and chop the tomatoes coarsely. Cut the pepper on large pieces. Using a blender, puree the vegetables with oil and vinegar until very smooth. Season with salt and pepper, and refrigerate until ready to serve (up to 1 day).
- Peel, remove the seeds and dice the cucumber. To serve, garnish the gazpacho with the cucumber and drizzle with oil.
