Step 1

Immerse the tomatoes in a pot of boiling salted water for a minute, remove them and
then immerse them in very cold water.

Step 2

Peel the tomatoes, seed them and then cut them into pieces.
Peel the onion and cut it into pieces. Peel the garlic and cut the clove in half. Remove
the germ.
Peel and dice the cucumber. Wash, seed and cut the pepper into pieces. Reserve a
few small cubes of cucumber, pepper and tomato for the dressing.

Step 3

In the bowl of the blender, place the tomatoes, tomato juice, cucumber, bell pepper,
garlic, onion and the mustard. Blend until you get a smooth consistency. Add a little
water if necessary.

Step 4

Season with salt and pepper and add the Tabasco. Reserve in the fridge. When
ready to serve, pour the gazpacho into small bowls or glasses, pour in a few drops of
olive oil then garnish with the diced vegetables.