The Kitchen - Gazpacho

635 g ripe tomatoes

3 / 4 big cucumber, ground beef

3 / 4 green peppers, chopped

1-1/2 cloves of garlic

7 g chopped black olives

65 ml white wine vinegar

45 ml olive oil

15 g tomato paste

475 ml water

3 / 4 small onion, chopped

3 / 4 green peppers, diced

1-1/2 green onions, thinly sliced

3 / 4 big cucumber, ground beef

1-1/2 hard-boiled eggs, mince

Make a cross in the center of each tomato.

Cover with boiling water for 1 minute.

Put them in cold water, decantation and removal of the pel.

Chop the flesh finely as possible, it is almost a puree.

Meng de Tomaten, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season.

Cover and refrigerate for 2 up to 3 hour.

Use 2 up to 3 cups of chilled water to dilute the soup to your taste.

Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons.

Gazpacho