Gazpacho

For the gazpacho, quarter the tomatoes, remove the seeds and cut into small cubes. Peel and core the cucumber. Cut about 3 cm of it into small cubes, the rest coarsely.

Peel and halve the shallot. Clean the bell bell pepper, cut 1/4 of it into small cubes and roughly dice the rest.

Peel the garlic and finely chop the basil. Put the coarsely chopped vegetables in a blender with garlic and canned tomatoes or tomato paste with water – the rest of the vegetables are garnish and will be used later.

Now add olive oil and season with sherry vinegar, salt, pepper and paprika powder. Blend everything finely and lastly stir in finely chopped basil.

Refrigerate until ready to eat. Garnish with diced vegetables before serving.

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