Gazpacho with Turmeric and Paprika

Rinse tomatoes (330 g), cucumber (80 g), celery (40 g), and bell pepper (40 g), remove tough parts, and cut into blender-friendly pieces.

Place the vegetables in a blender. Add sugar-free soy sauce (20 g), olive oil (10 g), salt (5 g), black pepper (2 g), turmeric (1 g), and paprika (2 g).

Blend on high until smooth. Add a little cold water if desired, then pass through a sieve and chill before serving.