Gazpacho


Cooking Time

15 minutes

Yields

4 portions

Ingredients

3 big tomatoes

1/2 large cucumber

1 large green (or red) pepper

1 1/2 clove of garlic

1/2 yellow onion

1 tblsp of apple cider vinegar, or lemon juice

2 tsp salt

1/2 dl Olive oil


Directions

Cut the vegetables into chunks and put it in a blender together with the garlic. Blend at high speed until smooth. Slow down the speed and ad the vinegar and the salt. Slowly drizzle in the olive oil. It will turn bright orange and more creamy. If it still feels watery ad more olive oil. Strain the mixture (optional) and transfer to a glass pitcher and put it in the refrigerator for a few hours. Serve chilled with finely chopped tomatoes and peppers to drizzle over.

Credit

Jannicke Wold Anderssen