How to make
Choose soft tomatoes. Peel them and blend them in a blender. Blend the other vegetables without the parsley.
Season the tomato soup with salt, olive oil and vinegar.
Then mix it lightly with a mixer.
Pour the mixture into a ceramic or glass container, cover it and leave it for at least an hour in the refrigerator, preferably overnight.
Serve it sprinkled with parsley.
Gazpacho is also known as a liquid salad and is a very suitable cold soup for the hot summer months.
Enjoy!
