Gazpacho with Colorful Vegetable Cubes

Ingredients

• 2 slices of toast bread
• 1 clove garlic
• 600 g ripe tomatoes
• 1 cucumber
• 2 yellow bell peppers
• 1 red bell pepper
• 1 tbsp sherry vinegar
• 6 tbsp Olive oil
• Salt
• sugar
• Cayenne pepper
• 2 tbsp chives

Instructions

1. 1.

   Soak the toast bread in a little water. Peel and dice the garlic. Score the tomatoes crosswise on the underside, blanch briefly until the skin starts to peel off, then shock in cold water, remove the skins, quarter and seed them. Peel the cucumber, cut lengthwise into halves, scoop out the seeds. Wash the bell peppers, halve them, remove seeds and white membranes, and peel with a vegetable peeler if desired. Dice 1/4 of the cucumber, 1/2 of the yellow pepper and 1/2 of the red pepper finely; chop the rest into larger pieces. Combine these with garlic and tomatoes in a blender and puree until smooth. Squeeze out excess water from the soaked toast bread and add it to the mixture. While continuing to blend, gradually pour in about 250 ml cold water until the desired consistency is reached. Add the vinegar and 3–4 tbsp olive oil, season with salt, a pinch of sugar and cayenne pepper. Refrigerate for at least one hour before serving.

2. 2.

   Fill glasses with the gazpacho, sprinkle with the vegetable cubes and chives, and drizzle with the remaining olive oil.