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