Recipe: Gaspacho or gazpacho

1- Cut into small cubes, 5 ripe tomatoes that have been blanched (passed through boiling water to peel them), 1 peeled bell pepper (pass it through the oven, grilled and the skin comes off easily), 1 peeled and hollowed cucumber, then 1 clove of garlic and 1 peeled and sliced onion.

2- Blend everything with 1 tablespoon of vinegar, 3 of olive oil, 1/2 teaspoon of salt, 1 hard-boiled egg, the juice of 1 lemon, 1 sprig of parsley and 1 to 1.5 liters of water (depending on the desired thickness: soup, drink ...).

3- pepper.

4- keep in the refrigerator for at least one hour.
Serve very very cold, variation:
- as hot soup,
- with garlic croutons,
- with cubes of melting cheese, ...