This cold tomato soup is a real Spanish classic which I brought home from a holiday trip to Valencia (thank you, Estelle!!)
It might be a bit more work, but it is definitely worth it. This Gazpacho needs ripe and tasty tomatoes – make sure to buy a good organic quality. —Daniela
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.
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.
Serve chilled with croutons, green pepper slices, diced cucumber and cheese.