How to make
The tomatoes are peeled and grated or chopped very finely. It is desirable that they were kept in a refrigerator before that, so they are cool.
Pour into a bowl. Add to them the juice of one lemon and a pressed clove of garlic.
The spring onions are also finely chopped. Add them to the tomatoes.
Peel a cucumber and cut it into cubes. Cut the green pepper very finely.
Finely chop the parsley/basil and add.
Season with salt, pepper and olive oil. Finally, add the pitted olives.
Stir well and leave in the refrigerator to cool.
If desired, you can add finely chopped hot pepper for spiciness.
Serve the gazpacho in pre-chilled bowls.
Fast, light and healthy cold tomato soup for the summer heat.
bon appetit!
