Gazpacho in Andalusian Style

Ingredients

• 2 slices whole grain toast
• 1 white onion
• 2 cloves garlic
• 600 g fully ripe tomatoes
• 1 cucumber
• 1 red bell pepper
• 1 green bell pepper
• 1 tbsp sherry vinegar
• 1 tbsp Olive Oil
• Salt
• Cayenne pepper

Instructions

1. 1.

   Soak the toast in a little water and drain. Peel the onion and garlic, then finely dice both. Wash the tomatoes. To peel, score each tomato crosswise with a kitchen knife, blanch it in boiling water for a few seconds, shock in cold water, and peel. Quarter the tomatoes, remove seeds, and cut into pieces.

2. 2.

   Peel the cucumber, halve lengthwise, and deseed. Clean and wash the bell peppers. Dice a quarter of each red and green pepper finely for garnish; cut the remaining vegetables into large chunks.

3. 3.

   Add the tomatoes, cucumber, and peppers to a blender and puree. Squeeze out the toast and mix it with the onion and garlic into the vegetable purée. Add about 250 ml cold water to reach desired consistency, then stir in vinegar and olive oil. Season the Andalusian gazpacho with salt and cayenne pepper.

4. 4.

   Cover the gazpacho and chill for at least 30 minutes before serving. Then divide onto four plates and sprinkle with the small pepper cubes.