Gazpacho: Cold Spanish Soup for Hot Training Days - The Triathlete

Ingredients

• 500g ripe tomatoes, roughly chopped
• 1 medium cucumber, peeled and chopped
• 1 red pepper, deseeded and chopped
• 2 garlic cloves
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon sea salt
• 100ml cold water
• Handful of ice cubes (optional for serving)