Red numbers - how we can all save juicy tomatoes
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Ingredients
3–4 servings
- 9 tomatoes, chopped
- 6 onions, chopped
- 3/4 large cucumber, peeled and chopped
- 1–1/2 red bell pepper, seeded and chopped
- 3/4 cup water
- 3 tablespoons vinegar
- 3 tablespoons olive oil
- salt and pepper to taste
Method
Combine the tomatoes, onions, cucumber, bell peppers and water in a blender; blend until smooth. Add the vinegar and olive oil; blend again until well mixed. Season with salt and pepper. Eat your tasty gazpacho cold.