Gazpacho

For the gazpacho, peel and finely dice the onion and garlic clove. Sauté both in olive oil. Pour in tomato puree and bring to a boil.

If the consistency is too thick, pour in some more vegetable soup. Season with salt, pepper, Tabasco and white wine vinegar to taste. Allow soup to cool.

Peel cucumber and wash bell bell pepper, cut in half and remove seeds. Dice the flesh and add to the soup.

Serve the gazpacho garnished with parsley.

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