GAZPACHO SOUP

A great idea to keep it light and satisfying.

3-4 Medium to Large Tomatoes
1/2 medium Cucumber
1 Bell Pepper any color
1 Tablespoon Apple Cider Vinegar
1 Garlic cloves
1 Shallot
1/2 Cilantro
2 Limes
2 Tablespoon Extra Vinegar Olive Oil
1 Cup Ice Water
1/2 Tablespoon Chili Flakes
Salt and Pepper to taste

Core the tomatoes and dip them in boiling water for 1 minute to blanch them. Transfer the tomatoes into iced water so that the skin can be removed easily. Dice the tomatoes and put them in a food processor.
Set aside 1/3 of the peppers and cucumber. Add the remaining ingredients and blend until smooth. Chop the peppers and cucumber and stir them in the soup. Enough for 2 portions