Andalusian Gazpacho

Ingredients for 4 servings:

• 500 g tomatoes, ripe, peeled
• 3 cloves garlic, peeled (up to 4 cloves)
• 2 tbsp olive oil
• 12 tbsp wine vinegar
• salt and pepper
• 250 ml water, ice cold
• 2 slice(s) baguette(s), stale, without crust
• 1 tsp paprika powder, hot
• 1 spring onion(s)
• ½ tsp cumin, crushed
• 2 tbsp basil leaves, freshly picked
• 1 small cucumber(s)
• 1 bell pepper(s), red
• 4 tbsp onion(s), finely chopped
• 2 tomatoes

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Soak the bread slices in water for 5-10 minutes and squeeze dry liquid. Blend all the soup ingredients in a blender until smooth and creamy, then strain through a sieve. Season to taste and refrigerate for several hours. The soup should be ice cold. For the garnish, peel and finely dice the cucumber. Remove the core and white ribs from the bell pepper and finely dice. Peel and finely dice the tomatoes and mix with the finely chopped onion. Serve each serving with a heaped spoonful of the garnish.