This Spanish cold soup is perfect for hot days. The main ingredient of the soup is the tomato which should be perfectly ripe and juicy. If you do not have quality tomatoes on hand, we advise you not to start our preparation

Ingredients needed:

- 1 kg of ripe tomatoes
- 50 g onion
- 1,2 cloves of garlic
- 100 g of cucumber
- 50 grams of green pepper
- 100 ml of olive oil
- 30 ml of vinegar
- about 150 ml of water
- 1 tablespoon salt (or to taste)
- croutons - optional

Method of preparation:

- Peel the vegetables and cut them into pieces. Set aside a quarter of a tomato, pepper, cucumber and onion. Put the rest in a blender or multi-practice. You can also use a powerful hand mixer. Pour in the liquid, olive oil, water, vinegar and salt. Grind everything to achieve the best possible consistency (about 3-4 minutes).
- If you have a powerful electric appliance, the gazpacho should be ready for consumption, but if you have not managed to achieve a gentle and fine consistency of the mixture, do not forget to process it, remove the remnants of skin or tomato seeds with gauze or sieve.
- Leave it in the fridge for 2 hours to cool well (do not skip this step at all!).
- Before serving, cut the individual pieces of vegetables into small cubes. Season with a little salt, olive oil and vinegar. Sprinkle and add croutons to each serving or serve separately in plates on the table so that everyone can put as much as they want.
- If you want, you can put two or three ice cubes in each serving. Do not overdo it with ice, because the soup is diluted.