Summary

Ingredients

• 1 cucumber (s)
• 1 green pepper (s)
• 6 tomato (s), ripe
• 1 onion (s), (finely chopped)
• 0.5 ½ chilli pepper (s), hot, (pitted and chopped)
• 3 cloves garlic, (crushed)
• 4 tablespoon olive oil
• 0.5 teaspoon ½ ground cumin
• 4 teaspoons vinegar (sherry vinegar)
• 4 tablespoon coriander, freshly chopped
• 2 tablespoon parsley, freshly chopped
• 300 ml vegetable stock
• 600 ml tomato juice or tomato puree
• salt
• pepper
• Ice cream, diced, for serving

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Instructions

1. Halve, core and dice the cucumber and bell pepper.
2. Put tomatoes in a heatproof bowl, pour boiling water over them and let rest for 30 seconds. Drain, quench with cold water, peel and core if desired; then finely chop the pulp.
3. Place half of the cucumber, bell pepper, tomato and onion in a food processor with the chilli pepper, garlic cloves, oil, cumin, vinegar, coriander and parsley. With the machine running, pour part of the broth in a thin stream and puree until a fine cream is formed.
4. Put the finished cream in a bowl. Stir in the leftover broth and tomato juice. Add the rest of the vegetables and stir well. Season to taste with salt and pepper. Cover and chill for a few hours.
5. Spread the finished gazpacho on soup plates and serve with ice cubes.
6. VARIATION: Make the ice cubes from tomato juice.