Gazpacho

Gaspacho : instructions

• 1
  Score the skin of the tomatoes in a cross and plunge them into boiling water. Peel off the skin and remove the seeds over a bowl.
• 2
  Strain the water and seeds to keep only the tomato juice.
• 3
  Peel the cucumber and remove the seeds.
• 4
  Cut the peppers into quarters to peel and remove the seeds.
• 5
  Peel the onion.
• 6
  Peel the garlic cloves and press them through a garlic press.
• 7
  Cut all the vegetables into small pieces and blend them.
• 8
  Add the tomato juice, oil, lemon juice, salt, and pepper.
• 9
  Refrigerate for at least two hours.
• 10
  Finely chop a few basil leaves and sprinkle them over the gazpacho just before serving.
• 11
  For garnish, add a few whole basil leaves or half a cherry tomato.