Tomato, blackburrant-blueberry gaspacho
1 tub of Oat Natural
500 g tomatoes (nicely ripened)
50 g cucumber
1 clove of garlic
5 g salt
50 g olive oil
20 g soft part of the bread
10 g Xeres vinegar
Wash the vegetables and cut them into large cubes.
Peel and degerm the garlic.
Combine all these ingredients in a blender, blend until you obtain a velvety texture.
Rectify seasoning. Set aside for 2 hour in the refrigerator and enjoy!