INGRIDIENTS:
75 gr of fresh bread without crust
30 ml red wine vinegar
2 cloves of garlic
¾ unpeeled cucumber cut into large pieces
1 chopped onion girl
1 green pepper cut into large pieces
1.75 Kg diced ripe tomatoes without seeds
125 ml olive oil
TO GARNISH:
¼ unpeeled cucumber
½ green pepper
½ red pepper
4 slices of bread without crust and fried
PREPARATION:
- In a blender, crush the bread, add the vinegar, garlic, cucumber, onion, pepper, tomato and a teaspoon of salt. Crush everything and pass it through a sieve.
- Put the mixture back in the blender and add a stream of olive oil. Alternatively, pour the entire mixture into a large bowl and stir vigorously or whisk the oil.
- Try it, season it to taste with salt and freshly ground black pepper and add a little more vinegar, if necessary, to give it a more refreshing touch. Check the consistency: the soup should be as liquid as possible, so you may have to add a little more water to rinse it. Cover the container with two layers of clear self-adhesive plastic and store it in the refrigerator for at least 2 hours.
- Cut the rest of the cucumber into slices and remove the seeds with a teaspoon. Cut cucumber, green pepper and fried bread into small cubes.
- Pour the soup in very cold containers and serve the cucumber, pepper and croutons in individual dishes so that each diner pours them into their soup.
Chef’s notes: When serving the gazpacho, you could add 2 or 3 ice cubes to cool the soup or, to give it more color, chop red pepper in addition to green.
Prepare the soup the day before so that it gains all the possible flavor and aroma, but cover it well because it gives off a very penetrating smell that could impregnate other foods from the refrigerator.