400 g sun-ripened tomatoes (or 1 can of peeled tomatoes)
1/2 red pepper
2 large cauliflower florets
2 spring onions (only the white of the spring onions)
1 / 2-1 red chilli
2-3 tablespoons sherry vinegar
1-2 cloves of garlic
salt and pepper
Blend all ingredients.
cut cucumber into small cubes
cut green pepper into small cubes
cut yellow peppers into small cubes
cut the green from spring onions, thinly sliced
cut 1 tomato into small cubes
a little chopped fresh cilantro
Mix all ingredients with olive oil and use it as a topping. Serve gazpacho ice-cold in small shots glasses.