Ice cold gazpacho

Name: ice cold gazpacho
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 cucumber; 2 tomato; 2 grilled red peppers in a pot; 4 ice cubes; 500 ml tomato vegetable juice; 25 g fresh chives container 25 g; 2 el extra virgin olive oil; 1 el wine vinegar

Spanish tomato soup with cucumber, peppers and fresh chives. Perfect summer appetizer for a dinner outside.

Ingredients

Kitchen Stuff

1 blender or hand blender

Directions

Cut the cucumber into coarse pieces. Also cut the tomatoes into pieces. Puree cucumber, paprika and tomatoes with a blender or hand blender. Add a few blocks of ice and grind them coarsely.
Slowly pour the vegetable juice and the oil while the machine is running. Cut the sprigs of chives finely. Season the soup with vinegar, the chives and season with salt and pepper.
Serve immediately, possibly with some extra ice cubes, because this soup is ice cold at its best.