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10mins

50 mL	extra virgin olive oil
1 kg	ripe tomatoes, roughly chopped
1	large cucumber, peeled and roughly chopped
1	red capsicum, seeded and roughly chopped
2 scoops	collagen powder
1 stalk	spring onion, washed and roughly chopped
1	garlic clove, minced
75 mL	red wine or sherry vinegar
1 tbsp	lemon juice, freshly squeezed
2 tsp	sea salt
1/2 tsp	black pepper, freshly ground
1 cup	cold water

Method

Step 1
In a blender or food processor, combine the tomatoes, cucumber, red capsicum, onion, and garlic. Blend until completely smooth.
Step 2
Add the olive oil, red wine vinegar, lemon juice, salt, pepper, cumin, and cayenne pepper to the blender and blend again until well combined.
Step 3
With the blender running, slowly pour in the water until the gazpacho reaches your desired consistency, scoop in the collagen.
Step 4
Refrigerate the gazpacho for at least 2 hours before serving.
Step 5
Serve the gazpacho chilled.