Gazpacho always reminds me of going on holiday, so if this year we can’t get away then we might as well bring the holiday home with our dishes. This gazpacho is not only fresh and light but gives your body a huge boost of veggie goodness. It’s totally raw and surprisingly filling. I love making this on a summer day and enjoying it in the sun.
You can serve this with some olive oil, pepper and toasted rye bread or even some fresh guacamole and crackers.
2 beef tomatoes
1 red pepper
1 tbsp red wine vinegar
2 tbsp of olive oil
salt and pepper
1 garlic clove
Slice up the vegetables and put them in the blender with the rest of the ingredients.
Once smooth, pour into a bowl and serve with olive oil, pepper and bread.