Preparation of the gazpacho

• First clean the vegetables under cold water.
• Then quarter the tomatoes and peel the cucumber and cut into pieces.
• Cut open the peppers. Remove the seeds and the white inside. Then cut them into small pieces.
• Peel the onion and remove the stalk and root.
• Peel the garlic cloves, cut them in half and remove the green "core".
• Now chop everything, either in a blender, in a Thermomix or with a hand blender. Purée all the ingredients for at least five minutes so that they are as smooth as possible.
• Next strain the puréed mixture through a fine sieve. Tip: Use the back of a ladle to press through so that the largest amount of pulp comes through and the tomato seeds remain in the sieve.
• The mixture should have the consistency of medium-firm whipped cream.
• Then add the salt and vinegar and blend again.
• Meanwhile, gradually add the oil and test the acidity. If it is very high, adjust with the sugar.

Dressing

• Place some finely diced vegetables (peppers and cucumber would be ideal) in a 5 x 5 mm ring and arrange in a shallow bowl or plate.
• Gently pour the gazpacho around the vegetable ring using a pitcher.
• Decorate with a leaf of curly parsley.