8 peeled tomatoes*
2 peeled cucumbers*
1 tsp ME Moringa powder
1 garlic clove, pressed
1 slice of gluten-free bread
3 tbsp olive oil
3 tbsp balsamic vinegar
3 tbsp water
Salt and pepper
*You can completely remove the seeds from the cucumbers and the tomatoes if it bothers you.
Cut the tomatoes and cucumber into a square.
In a blender, pour in your vegetables. Add the pressed garlic, your gluten-free bread, the balsamic vinegar, the olive oil, the water and the Moringa powder. Salt and pepper and then mix all until obtaining an homogeneous soup.
Keep in the refrigerator until tasting.
Do not hesitate to serve your gazpacho in verrines by adding a few leaves of whole mints for a more refreshing touch.