Gazpacho with lemon

Ingredients for 4 servings:

• 8 tomatoes
• 2 cucumbers
• 3 tbsp vinegar
• 6 tbsp olive oil
• Water
• 2 bell peppers, red
• 2 bell peppers, green
• 4 slices of white bread
• ½ lemon(s)
• 1 tsp salt
• pepper
• 1 tsp cumin, ground
• Parsley
• 2 onions
• 5 cloves garlic
• 1 tsp coriander, ground
• some olives, green

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Variation of gazpacho andaluz with lemon

Blanch 5 tomatoes in hot water, peel off the skin, and quarter. Peel and dice 1 cucumber. Remove the rind from the white bread. Tear the white bread into pieces and use the rind for something else (e.g., for croutons). Quarter and deseed 1 red and 1 green bell pepper. Peel the garlic and 1 onion, then quarter the onion. Gradually puree the vegetables together with the white bread pieces and parsley. Place everything in a bowl. Stir in the spices and 3 tablespoons of vinegar. Halve 1 lemon and squeeze the juice from one half, reserving the other half for something else, perhaps as a garnish. Stir in the juice. Mix with 6 tablespoons of olive oil until smooth. Add water, depending on the consistency, until the desired consistency is reached (the gazpacho should be rather thick). Chill the gazpacho for about 30 minutes. Dice the remaining 3 tomatoes, the cucumber (peeled), and one green and one red bell pepper each, then peel and chop the onion. Serve in a bowl with olives and a leaf of parsley and serve as a bite-sized dish with gazpacho. Other possible accompaniments to the “pureed salad” include halved hard-boiled eggs and, of course, white bread for dipping.