Big cucumber 1/2
Red capsicum 3 pieces
Tomato 5 pieces
Garlic 1 clove
Vinegar 2 tbsp
Extra Virgin Olive oil 1 dl
Water 1 dl
Salt 1 1/2 tsp

Cut and remove seeds from capsicum. Cut the rest of the vegetables into smaller chunks. Combine all the ingredients in a blender and blend for 2 to 3 minutes. Strain the Gazpacho into a jug and chill the Gazpacho for at least 2 hours before serving,

NOTE: You can serve with some cucumber, capsicum, tomato cubes and croutons on the side with the Gazpacho.