Portuguese gazpacho

Ingredients for 6 servings:

• 500 g tomato(s), aromatic
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• ½ cucumber(s)
• 3 garlic cloves
• 4 tbsp white wine vinegar
• 4 tbsp olive oil
• ½ tsp oregano
• salt and pepper
• 4 slices of firm bread from the day before
• 750 ml ice water

Instructions

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

Alentejano gazpacho

Peel, deseed, and finely chop the tomatoes. Trim and finely dice the bell peppers. Peel, deseed, and finely dice half a cucumber. Trim the edges of the bread and dice the crumbs. Place the tomatoes, bell peppers, and cucumber in a soup tureen or large bowl. Crush the garlic, whisk with the vinegar, oil, oregano, salt, and pepper, then stir into the tomato mixture along with the bread cubes. Stir in enough ice water to make a thick soup. Chill thoroughly before serving.