1/2 Cucumber
1/2 Shallot
3 Skinned tomatoes
1 Clove of garlic
1 Red pepper
3 Bunches of parsley
1/2 liter of water
Coriander leaves
Tortilla chips
Salt & Pepper
Olive oil
Verstegen Guilt Free Salsa Tex- Mex


Peel the cucumber and remove the seeds.

Remove the seed from the tomatoes.

Puree all vegetables, parsley and water in the blender.

Season with salt and pepper and cool the gazpacho until ready to use.

Pour the gazpacho into bowls and finish with the Verstegen Guilt Free Salsa Tex-Mex , tortilla chips, olive oil and coriander.