How to make
Peel and chop all the ingredients (seed the cucumber if needed). Place them in a blender, pour in the water, a pinch of salt and grind to a smooth consistency.
Add the olive oil gradually, season with black pepper and balsamic vinegar (you can use grape, or apple vinegar) a pinch of salt if needed and blend again to a homogeneous consistency.
Taste the gazpacho and add more vinegar, salt or garlic to taste, and a little more water if it turned out too thick.
Serve chilled in cups or small bowls, with crumbled feta cheese on top. Drizzle with olive oil and garnish with a slice of cucumber.
Gazpacho is a cold Spanish soup, here is a beetroot variation. We hope you will like it. It is perfect as a hot summer day starter.
Enjoy!
