Especially on hot summer days you have an appetite for fresh food. This Mediterranean gazpacho soup is done quickly and exactly the right thing when it is hot because it is served cold. Fruity tomato, pepper, cucumber, garlic and onion, seasoned with pepper, chilli and olive oil. This is reminiscent of the recent holiday in Andalusia.
2 cloves garlic
800 g fully ripe tomatoes
2 peppers, red
1 tablespoon olive oil
Salt, chili powder
something fresh basil
Crosswise Carve the tomatoes, pour boiling water, rinse with cold water and hides. Then halve the tomatoes, remove the seeds, taking care to remove the stick approaches with.
Peel onion and garlic and both dice finely. Peel cucumber, halve lengthwise and core. Then wash the peppers, finely chop it 1/2 pepper for garnish. The rest of the peppers and the cucumber into chunks cut, fill in the kitchen blender and puree. If the soup is not thin enough, simply add a little more water.
Finally, under mix the olive oil and season with salt and chili powder. Then the soup covered at least 30 minutes before serving to cool.
Pour the soup on plates and sprinkle with the diced peppers and some basil.