Easy gazpacho soup

INGREDIENTS

• 1 kg of tomatoes
• 1 large salad cucumber
• 1/2 of a smaller red onion
• 2 cloves of garlic
• 2 tbsp of olive oil
• 1-2 tbsp of red wine vinegar
• 100 ml of water
• salt, ground black pepper
• 2 sprigs of parsley
• 1 tsp of dried basil

METHOD

1. Wash the vegetables and chop them into small pieces. Peel the onion and garlic.
2. Place all ingredients into a large blender and blend until smooth.
3. Add vinegar, salt, and ground black pepper to taste.
4. Ideally, chill the gazpacho soup in the refrigerator for at least 2 hours for the best flavor.
5. Before serving, drizzle a little extra olive oil on top and garnish with cherry tomatoes or other vegetables.