Mini Chilled Gazpacho, Tapas - cooking recipe

Ingredients

1 (14 ounce) can plum tomatoes
1 cucumber
1 small green bell pepper, deseeded
1/2 white onion, peeled
1 tablespoon white wine vinegar
1/3 cup olive oil

Preparation

Roughly chop tomatoes, half the cucumber, pepper and onion.
Blend until smooth.
Stir in vinegar and oil, taste and season with salt and pepper. Add more vinegar if needed to taste.
Chill for two hours.
Cut the remaining half of cucumber into sticks.
Serve in mini glasses with a stick of cucumber.