Put all the Ingredients in a mixer, add a pinch of salt and pepper, lemon juice, 2 tablespoons of oil and the organic datterini passata "Il sublime" Petti. Whisk until you get a very fine texture and put in the refrigerator to cool for at least 3 hours.
Serve the cold gazpacho with a sprinkle of white sesame.
350 grams of organic datterini passata "Il sublime" Petti
2 tablespoons of extra virgin olive oil
fresh chili pepper