Ingredients (serves 4):

• 120 g frozen green beans
• 120 g frozen small peas
• 1 zucchini
• ½ cucumber
• ½ green pepper
• ½ onion
• Flat parsley
• 1 garlic clove
• Olive oil
• Xérès vinegar
• Salt, pepper

Instructions:

• Peel and mince the onion.
• Cut zucchini, cucumber, green pepper without peeling them.
• In a pan of boiling water, put small peas, green beans, zucchini dices and minced onion.
• Let them bake for 3 minutes so that vegetables remain crunchy. Drain.
• Peel and chop the garlic clove.
• Put small peas, green beans, zucchini dices, onion, cucumber and green pepper dices in the bowl of the mixer.
• Add one teaspoon of Xérès vinegar, two tablespoons of olive oil and chopped garlic.
• Mix everything in order to get a velouté.
• Check the seasoning and put the mixture in glasses.
• Chisel parsley and sprinkle it in the gaspacho.
• Put in the fridge one hour before serving.

Put the cups in the freezer before dressing them in order to have an iced gaspacho.