Tomato and Bell Pepper Gazpacho Recipe

Seed and cut the bell pepper and cucumber into cubes (keep a few cucumber cubes for decoration).

Wash the tomatoes and cut them into cubes.

Blend all the prepared vegetables with the minced garlic in a blender until you achieve a smooth and even texture.

Pour the mixture into a mixing bowl. Add salt, pepper, and then the oil and vinegar.

Refrigerate for at least 2 hours.

Serve in bowls and garnish with halved cherry tomatoes and reserved diced cucumber.

Variation: For a creamier texture, add 1 sheep's yogurt or 50 g of feta.

To conclude, "I Cook Low GI for My Family." Released by Albin Michel on 12/04/2023.