Delicious gazpacho Andrea's way

Ingredients for 4 servings:

• 8 pointed peppers, red or 6 normal red peppers, depending on size
• 1.3 kg vine tomatoes
• 4 cucumbers
• 6 cloves garlic
• 3 tbsp olive oil, best quality, not bitter tasting
• 5 tbsp white wine vinegar, good quality, e.g.: Aceto Balsamic vinegar bianco, vegan
• 2 tsp salt, maybe a little more
• 1 bell pepper(s), green
• 1 small onion(s)
• 1 slice(s) of toast

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

vegan and without thickeners

Deseed the red bell peppers and cut into large cubes. Remove the stems and quarter the tomatoes. Peel the cucumbers and cut into large cubes. Peel the garlic and press it through a garlic press. Puree the bell peppers, tomatoes, and cucumbers in batches in a large food processor. Make sure that each batch contains all three vegetables, as bell peppers don’t contain enough liquid to puree. Strain the pureed mixture through a sieve and collect the liquid. This step is extremely important, as it removes the indigestible skins from the tomatoes and peppers. The dry mixture from the sieve will not be needed. Add the crushed garlic to the liquid and stir in the olive oil, white wine vinegar, and salt. Refrigerate for at least 2 hours. Then season with salt again if desired. If you like, you can prepare a garnish for serving and place it on a separate plate. To do this, deseed the green bell pepper and finely dice it. Peel the onion and also finely dice it. Toast the bread and also cut it into cubes.