Barcelona Bootcamp Food, Meals & Nutrition

Gazpacho, cold tomato soup


1 kg tomatoes
1 small onion
1 garlic clove
1 green Italian pepper
½ cucumber
3 tsp extra virgin olive oil
3 tsp white wine vinegar


Cut tomatoes, onion, green Italian pepper and cucumber into small pieces and place in a blender or food processor. Add the garlic, olive oil and vinegar and just a pinch of salt. Mix everything together for at least 3-4 minutes until the gazpacho is nice and smooth. Put it in the fridge until very cold.

Serve and eat.