Cucumber Tomato Apple Gazpacho

Instructions

1. 1

   Wash and peel the cucumbers. Cut them into chunks.

2. 2

   Wash the tomatoes and cut them into quarters.

3. 3

   Core and peel the apple, then cut it into pieces.

4. 4

   Place the cucumber, tomato, apple, and pomegranate seeds into a blender.

5. 5

   Add the olive oil, lemon juice, salt, and black pepper to the blender.

6. 6

   Blend all the ingredients until smooth. If the mixture is too thick, add a little cold water to reach your desired consistency.

7. 7

   Taste and adjust seasoning if needed.

8. 8

   Chill the gazpacho in the refrigerator for at least 1 hour before serving.

9. 9

   Serve cold, garnished with extra pomegranate seeds or a drizzle of olive oil if desired.