Serves 4 | 20 minutes | Easy



500 gr of ripe tomatoes
1 red pepper
2 garlic cloves
2 tbsp olive oil (optional)
300 ml icy water
Salt and pepper to taste
Ice cubes to serve


  1. Drop the tomatoes in boiling water for a few seconds to loosen the skins, then peel and chop them.
  2. Chop the red pepper, peel the garlic and put everything in the blender with the olive oil (if desired) and the icy water.
  3. Blend until smooth, then add salt and pepper to taste.
  4. Refrigerate for a few hours.
  5. To serve, fill tall tumblers with gazpacho, top with ice cubes and spray with Grappa.