Cooking Mode

1. Finely chop the tomato. Peel the cucumber and chop it finely as well. 
2. In a blender, combine the chopped tomato and cucumber, the chopped bell pepper, garlic, olive oil, and a pinch of salt and pepper. Blend until you have a velvety cream and ensure the gazpacho is lump-free. 
3. Serve with a drizzle of Gourmet Extra Virgin Olive Oil and oregano or basil leaves.