Cut all the vegetables coarsely, to make the blender’s work easier. Mix them all in a big bowl and process them in batches.

Blend until smooth, then add salt, pepper, vinegar, oil and really cold water and blend again. Pass this mixture through a fine sieve, then cover and refrigerate until chilled. If you don’t have time to chill it, simply add the cold water and stir well. The best option in this case would be to add ice cubes instead of water.

Chef Leena's tip! If you can, cut and mix all the ingredients the day before, add the oil, vinegar, salt and pepper and cover. Let it chill in the fridge until you plan on eating it. You’ll see that the flavour will increase and the freshness of the ingredients will be amazing! (Try not to eat this vegetable salad that you’ll have in the fridge, for me, it’s nearly impossible). This soup tastes the best when it is served cold!

A few more tips from the Chef! ;) If you’re feeling creative, try to substitute the cucumber and mix in some watermelon, cherries, strawberries or even peaches! You can also add half of a granny smith apple to the mixture, or dice it and serve as a garnish. Oh! Garnishes make the difference, so, if you are looking to impress your guests or treat yourself, you can add diced black olives, hard-boiled eggs, small pieces of any ingredient in the gazpacho