Gazpacho

• 1 ½ ripe tomatoes, chopped
• 200g lebanese cucumber, chopped
• 150g red pepper, chopped
• 2 cloves garlic
• 2 cups of cold water
• 3 teaspoons of salt
• black pepper
• ½ cup of sherry vinegar

Mince or process vegetables, garlic and water and transfer to a large bowl. Stir in salt, pepper and sherry vinegar. Refrigerate for 1 hour. Check seasoning and serve.

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