Gazpacho (cold vegetable soup) with spicy croutons

Ingredients for 4 servings:

• 8 slices of toast (sandwich slices)
• 1 clove(s) garlic
• 5 tbsp vegetable oil
• 1 m.-large cucumber(s)
• 1 onion(s)
• 3 small bell peppers, green, yellow and red
• 1 can of tomatoes (400 g)
• 1 tbsp vinegar
• salt and pepper
• possibly paprika powder
• possibly chili powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Roughly dice 4 slices of toast. Peel the garlic clove and press it through a garlic press. Mix the bread cubes with the garlic and 4 tablespoons of oil and let stand for 30 minutes. Meanwhile, wash the cucumber. Peel the onion. Wash, halve, and deseed the bell peppers. Finely dice 1/3 each of the cucumber, onion, and bell pepper and chill. Roughly dice the remaining vegetables and add them to the tomatoes with the soaked bread, then puree everything finely. Season the gazpacho with vinegar, salt, and pepper. If you like, you can add hot paprika or chili. Then chill for at least 60 minutes. Remove the crust from the remaining toast for the croutons, cut it into small cubes, and fry over low heat in the remaining oil, turning occasionally, until golden brown. Season the finished croutons with salt and pepper to taste. Serve the gazpacho well chilled with the diced vegetables and croutons. It’s also nice to place the diced vegetables and croutons in small bowls on the table so that everyone can make their own soup.