1 Wash the vegetables.2 Peel the cucumber. Destalk and deseed the pepper. Destalk the tomatoes.3 Cut all the vegetables into large pieces. Together with the garlic, place themin the main bowl fitted with the metal blade and the Blendermix and blendcontinuously for 1 minute.4 Open the lid. Season the soup with salt and pepper, freshly-squeezed lemonjuice and olive oil. Blend for a further 1-2 minutes.5 Chill for at least 3 hours before serving.Chef’s tips: For a more sophisticated starter, garnish with finely diced vegetables.Serve with toasted bread and homemade pesto (recipe p. 29). When makinggazpacho for two, use the mini bowl.GAZPACHO61S O U P S61SERVES 2 4-6 6-8 8 +FOOD PROCESSOR 3200 3200 4200 5200PREPARATION 15 min 15 min 20 min 20 minRESTING 3 hr 3 hr 3 hr 3 hrRipe tomatoes 1/2 lb 1 lb 1 1/2 lb 2 lbCucumber 1/8 1/4 1/3 1/2Red pepper 1/8 1/4 1/3 1/2Garlic clove 1/4 1/2 3/4 1Olive oil 1 tbsp 2 tbsp 3 tbsp 4 tbspLemon 1/2 1/2 1 1Salt & pepper