Refreshing Garden Gazpacho

Wash and dry all produce. Roughly chop the ripe tomatoes (1kg), cucumber (300g), red bell pepper (150g), and red onion (50g). Peel the garlic (2).

Place the chopped vegetables into a blender. Add the extra virgin olive oil (60ml) and sherry vinegar (30ml).

Blend on high speed for 2 min until the mixture is completely smooth and creamy. If the consistency is too thick, blend in a small amount of water (1dl).

Taste and season with salt and black pepper.

Transfer the soup to a container and chill in the refrigerator for at least 2 hr to allow flavors to develop. If you're in a hurry, you can serve it immediately over a few ice cubes.

Serve cold in bowls or glasses, garnished with a few extra drops of olive oil or a sprig of fresh basil.