Spanish soup gazpacho

Exquisite Spanish cold soup perfect for lunch in warm weather.

Ingredients (for 4 servings)

• Ripe Tomatoes - 6 pieces.
• Red pepper - ½ piece.
• Red onion - ½ piece.
• Cucumber - ½ piece.
• The stalk of celery - 2 pcs.
• Basil leaves - a small handful.
• Salt and pepper - to taste.
• Sugar - 1 tsp.
• Lemon juice - 15 ml.
• Olive oil - 50 ml.
• Tabasco Sauce - 3 drops.
• Worcestershire sauce - 2 ml.
• Fresh basil leaves and black pepper - to decorate.

Cooking method

Clean the tomatoes from the seeds and peel.

Place the tomatoes, red pepper, red onion, peeled cucumber, celery and basil in a food processor or blender, whisk until smooth.

Season with salt and pepper to taste.

Add the sugar, lemon juice, olive oil, Tabasco sauce and Worcestershire sauce.

Pour the soup into a saucepan or deep bowl and place in refrigerator to cool.

Pour into glasses or bowls and garnish with a spoon of Greek yogurt, basil leaves and black pepper.

Tip: plates or glasses should be cool, too.