Gazpacho - Cold Tomato Soup

• 1200 grams tasty and ripe tomatoes
• 1-2 cups warm water
• 2 cups cudiced cucumber (peeled and deseeded)
• 1 cup diced sweet green pepper
• 1 teaspoon agave syrup
• 6 tablespoons virgin olive oil
• 2 pieces garlic clove
• pepper
• salt
• 4 tablespoons apple vinegar
• 100 grams bread croutons (optional)
• 100 grams diced goat or feta cheese (optional)
• 1/2 sweet green pepper, sliced (optional)
• 1/2 peeled and deseeded diced cucumber (optional)

1. Scratch the tomatoes crosswise at the top and cover completely with boiling water. Strain after 3-5 minutes. The skin should come off automatically now. Remove the core, dice the tomato flesh and put 6 cups into a bowl together with 1 cup of warm water, the cucumber and green sweet pepper cubes, 5 tablespoons of virgin olive oil and garlic.
2. Season with pepper, salt and apple vinegar and blend until creamy. Pass the puree through a sieve. Add another cup of warm water, 1 tablespoon of olive oil and the agave sirup and mix well. Put in the fridge for at least 4 hours.
3. Serve chilled with croutons, green pepper slices, diced cucumber and cheese.

tasty, water, cucumber, sweet green pepper, syrup, virgin olive oil, garlic, pepper, salt, apple vinegar, bread croutons, goat, sweet green pepper, cucumber

Taken from food52.com/recipes/61770-gazpacho-cold-tomato-soup (may not work)