Gazpacho (simplified version)

Chop the tomato (1 piece), cucumber (1 piece), and onion (1/4 head). Transfer to a blender. Add red pepper (to taste) and blend until pureed.

Pour the mixture into a bowl. Add tomato puree without additives (200 ml), cilantro (a few sprigs), olive oil (2 tbsp), and, if desired, Tabasco (a few drops). Mix well.

Dice the tomato (1 piece), cucumber (1 piece), and onion (1/4 head). Chop the onion finely. Add to the soup. Season with salt and pepper.

Place the soup in the refrigerator to chill.

Before serving, garnish with diced cucumber, halved cherry tomatoes (a few pieces), herbs (to taste), and pistachios (a handful).