Gazpacho

Name: Gazpacho
Ingredients: 1 kg tomatoes; 200 g red bell pepper; 200 g cucumbers; 50 g white bread (thick slice); 1-2 cloves garlic; 1-2 tbsp wine vinegar (or lemon juice); 4 tbsp olive oil; salt; pepper; wheat croutons for serving (optional)

Gazpacho is a popular Spanish soup made with tomatoes as its base and served cold. The soup has a quite unusual, vibrant tomato flavor, complemented by olive oil and wine vinegar. On top of that, this soup is incredibly nutritious, as it consists almost entirely of fresh vegetables. Gazpacho can be enjoyed not only as a soup, but also as a drink or a light sauce for meat or dumplings. The tomatoes for gazpacho should be ripe, juicy, and not too acidic.

Ingredients:

1 kg tomatoes
200 g red bell pepper
200 g cucumbers
50 g white bread (thick slice)
1-2 cloves garlic
1-2 tbsp wine vinegar (or lemon juice)
4 tbsp olive oil
salt
pepper
wheat croutons for serving (optional)

How to cook gazpacho

Cover the tomatoes with boiling water and let them soak for 5–10 minutes.

Score a cross on the bottom of each tomato, then peel off the skin. Remove the cores and cut the tomatoes into large chunks.

Seed the bell pepper and cut it into rough chunks.

Peel the cucumbers and cut them into rough chunks.

Slice the garlic into thin pieces.

Place the tomatoes, bell pepper, cucumbers, and garlic into a countertop blender.

Blend well until smooth and creamy.

Season the soup with salt and pepper, then add the bread soaked in a few tablespoons of water. Pour in the vinegar and olive oil and blend again (the gazpacho will turn more orange). Refrigerate the soup for 1–2 hours to chill completely (that's what I did). If you don't have time to wait, you can add ice cubes to the soup and blend to chill it quickly.