Summer #Gazpacho — Recommend Pairing with Sourdough or Baguette for Balance

20250710 #breakfastdiary 1447, 28°C/clear, 20 min/workout(M) A bowl of summer tomato, whipped up in no time for that extra-early feel — a roughly 350kcal summer #gazpacho Recommend pairing it with sourdough or baguette for balance.

3 tomatoes (about 800g), 1 bell pepper, 1 cucumber, 1/2 onion, 1 clove garlic, 2t white wine vinegar, 1/2 cup olive oil, salt

1. In a blender, combine the chopped tomato, the seeded bell pepper, the peeled cucumber, 1/2 onion, and 1 clove minced garlic, and blend. Add 2t white wine vinegar, 1/2 cup olive oil, and a little salt, and mix well. 2. Strain once through a sieve, then it would taste even better if left to sit in the fridge for about 6 hours, but there's no time, so I just eat it as is. 3. Ladle into a bowl, top with finely chopped cucumber, and drizzle with olive oil. Oh! Forgot the pepper.