Spanish gazpacho with croutons

Ingredients for 4 servings:

• 8 slices of toast
• 1 garlic clove(s)
• 5 tbsp oil
• 1 cucumber(s)
• 3 bell peppers, 1 each red, yellow, green
• 1 small onion(s)
• 400 ml tomato(s), strained
• 1 tbsp vinegar
• e.g. salt and pepper
• e.g. paprika powder
• some sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes

Roughly dice 4 slices of toast. Peel and finely dice the garlic. Mix both with 4 tablespoons of oil and let stand for about 30 minutes. Wash the cucumber and bell peppers. Trim the peppers. Peel the onion and cucumber. Finely dice about a third of the cucumber and bell pepper and set aside. Roughly dice the remaining two-thirds of the bell peppers, the onion, and the remaining cucumber and blend them finely with the soaked bread and the passata. Season to taste and chill. Dice 4 slices of toast and fry in a little oil in a pan until golden brown. Serve the gazpacho well chilled with the finely diced vegetables and croutons.