Ingredients
6 large fruity tomatoes
3 red peppers
3 yellow peppers
1 red onion
½ cucumber
3 spring onions
2 cloves of garlic
2 tablespoons vinegar (quince, apple or pear vinegar)
1 tablespoon olive oil
2 teaspoons of sugar
½ tsp Timut
Salt
preparation
First, peel the skin off the tomatoes. To do this, make a cross-shaped incision in the bottom of the tomatoes, put them in a pan of water, bring to the boil briefly, leave to steep for a few minutes. Allow to cool and then peel the skin off the tomatoes.
Then halve the tomatoes and remove the seeds and pulp. Chop the peppers, cucumbers and onions into small pieces and put everything in a blender together with the tomatoes. Remove the green leaves from the spring onions, roughly chop the white shoots and put them in the blender with the peeled garlic.
Next, puree everything until it has the desired consistency. It is obviously a matter of personal taste how thick or thin the gazpacho should be. Now add the salt, vinegar, sugar, olive oil and the very finely ground Timut pepper.
