gazpacho

Ingredients for 4 servings:

• 400 g tomatoes
• 1 onion(s), roughly diced
• 1 garlic clove(s), peeled
• ½ cucumber(s), peeled
• 1 bell pepper(s), green
• 1 bell pepper(s), red
• 1 slice(s) white bread
• 4 tbsp olive oil
• 2 tbsp vinegar (sherry vinegar)
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the tomatoes. Then quarter them, remove the seeds, and remove the stems. Dice the flesh. Trim the bell peppers. Dice 1/4 of them, along with some cucumber and onion, and set aside. Blend the remaining bell peppers, onion, cucumber, and garlic with the peeled tomatoes and white bread in a blender until smooth. Stir in the sherry vinegar and oil. Season with salt and pepper. Let the soup stand for at least 1 hour before serving. Sprinkle the diced vegetables (which you set aside) over the soup and serve. Tip: If the soup is too thick, stir in a little more water.