Gazpacho

Peel the cucumber and remove the strands from the celery as much as possible. Coarsely chop the cucumber and bell bell pepper, slice the celery into bows and coarsely chop the onion.

Put all the vegetables together with the passata in a blender. Taste and season with the vinegar, pepper and salt. Gazpacho should be slightly thicker but drinkable. If necessary, dilute the soup with a little ice cold water or add a few ice cubes in the glasses.

Drizzle a little olive oil over the gapzacho and top with a garnish of your choice: red onion slices, diced yellow bell bell pepper, croutons,...