Andalusian Gazpacho

Peel the cucumber mostly, leaving some skin on, and chop it. Chop the tomato, peppers.

Add the chopped vegetables in a thermomix or blender.

Add oil and salt

Grind to a liquid texture

Optional: add water if more liquid or ice for cooling.

Suggested presentation in a bowl and put three small bowls with cucumber and bell pepper (both green and red), each vegetable in a bowl, cut into small squares for each diner to add as toppings to the gazpacho.