Tomato and cucumber gazpacho

1. Peel, core and cut 6 tomatoes into pieces. Peel and finely chop 1 shallot and 1 onion. Remove the skin of 1 cucumber and dice.

2. Put all ingredients in a food processor with 1 litre of vegetable broth and 1 tablespoon of olive oil. Salt and pepper. Sprinkle herbes de Provence. Store in the fridge for 1 hour.

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