IMBA kitchen essentials: 1-Gaspacho

The butler did it!

What is better in the summer than a refreshing Gaspacho? Here is IMBA take on it:

Gaspacho 6 servings

-1 kg (about 3 to 4) large sized tomato

-1 red pepper 1/2 English cucumber

-peeled 4 Tbsp onion

-The flesh of 1 avocado

-1/2 clove of garlic 4 Tbsp olive oil

-1 tsp salt

-1 tsp apple cider vinegar

-1 cup water.

Put half the tomatoes, pepper, cucumber and onion with the rest of the ingredients in a blender.

Puree until smooth.

Very finely chop the rest of the vegetables and add to the soup.

Serve chilled.

Keeps in the refrigerator for up to 3 days in a sealed container.

In Gaspacho Veritas!