Cold tomato soup gazpacho

Ingredients for Cold tomato soup gazpacho

Instructions for Cold tomato soup gazpacho

To prepare the Cold tomato soup gazpacho recipe, please follow these instructions:

Chicken and peel the tomatoes. Cut the tomatoes into smaller pieces. Cut the cucumbers into quarters and remove the seeds. Cut the cucumber into smaller pieces. 'S peberfrugten and cut into smaller pieces. Chop onion and garlic coarsely. Got all these vegetables in a blender or food processor. Add possibly Mint (fresh). Blend all vegetables at once in blender or food processor. Blend not too long, there must be a little "chunks". Pour the soup into a bowl and stir in oil, vinegar and spices in and stir. Set the bowl in the refrigerator a few hours min. Can be left for the next day. About 20 mins before serving add ice. Taste the broth with spices. Serve with chopped egg and toasted garlic bread and olives.