Cold appetizer soup "Gazpacho"

Ingredients:

• 2 cups ripe tomatoes, seeded and diced (about 3 medium tomatoes)
• 1 cup seeded and diced cucumbers (about 1 large cucumber)
• 1 cup chopped red or yellow bell peppers
• 0.5 cups white grapes, halved and seeded
• 0.5 cup fresh parsley + extra for serving
• 1/4 cup diced red onion
• 1 small clove of garlic, crushed
• 1/4 cup red wine vinegar
• 0.5 tsp ground cumin
• 1/4 cup extra virgin olive oil, plus extra for drizzling
• 0.5 cup vegetable broth + more if needed

Preparation:

1. Blend the tomatoes, cucumber, bell pepper, parsley, red onion, garlic, grapes, and cumin in a blender until smooth. With the blender running, slowly pour in the olive oil until the gazpacho is smooth and creamy.
2. Add 0.5 tbsp. vegetable broth and whisk again. If the gazpacho seems too thick, add more broth until it reaches the desired consistency. Season with salt and pepper and refrigerate for about 1 hour. Drizzle each serving with olive oil and sprinkle with parsley.