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1 large Tomato
1/2 clove Garlic
2 Tbsp Lemon Juice
3 Tbsp Olive Oil
Sea Salt and Pepper
Almost more a drink than a soup, this classic Spanish appetizer is a summer treat. It can be made fresh, or in advance and kept in the fridge for up to 3 days.
Cut tomato, cucumber, peppers, onion and garlic into small chunks and place in a blender. Pulse with ½ cup of water and 2 tablespoon lemon juice, until smooth. Strain through a sieve in small amounts; then stir in 3 tablespoons olive oil and season with salt and pepper, to taste. Serve chilled in bowls or in tumblers.