Tomato and Celery Gazpacho

Cook Time 5 minutes

Servings 2-4

Ingredients

3 very ripe tomatoes

1 cucumber  

1 stick celery

2 fillets of roasted jarred capsicum

A few drops of Tabasco 

1 tbsp sherry vinegar or white wine vinegar 

2 tbsp olive oil 

Salt and pepper

Method

Cut the tomatoes, celery, and cucumber into chunks and feed through the juicer. Add the remaining ingredients and season to taste. Drizzle over olive oil and extra pepper.