Gazpacho - Cold Tomato Soup

Ingredients

• 1200 grams tasty and ripe tomatoes
  
• 1-2 cups warm water
  
• 2 cups cudiced cucumber (peeled and deseeded)
  
• 1 cup diced sweet green pepper
  
• 1 teaspoon agave syrup
  
• 6 tablespoons virgin olive oil
  
• 2 pieces garlic clove
  
• pepper
  
• salt
  
• 4 tablespoons apple vinegar
  
• 100 grams bread croutons (optional)
  
• 100 grams diced goat or feta cheese (optional)
  
• 1/2 sweet green pepper, sliced (optional)
  
• 1/2 peeled and deseeded diced cucumber (optional)
  

Directions

1. Scratch the tomatoes crosswise at the top and cover completely with boiling water. Strain after 3-5 minutes. The skin should come off automatically now. Remove the core, dice the tomato flesh and put 6 cups into a bowl together with 1 cup of warm water, the cucumber and green sweet pepper cubes, 5 tablespoons of virgin olive oil and garlic.
2. Season with pepper, salt and apple vinegar and blend until creamy. Pass the puree through a sieve. Add another cup of warm water, 1 tablespoon of olive oil and the agave sirup and mix well. Put in the fridge for at least 4 hours.
3. Serve chilled with croutons, green pepper slices, diced cucumber and cheese.