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.
Keeps in the refrigerator for up to 3 days in a sealed container.
In Gaspacho Veritas!