Gazpacho with Fresh Tomatoes

Ingredients

• 1 slice of toast bread
• 0.5 vegetable onion
• 2 Garlic cloves
• 500 g fully ripe tomatoes
• 0.5 cucumber
• 3 red bell peppers
• 2 Spring Onions
• 1 tbsp sherry vinegar
• 1 tbsp Olive Oil
• Salt
• Cayenne pepper

Instructions

1. 1.

   Soak the toast bread in a little water after draining it. Peel and finely chop the onion and garlic. Rinse the tomatoes with boiling water, peel, halve, remove seeds, and roughly dice the flesh. Wash the cucumber, cut lengthwise in half, and remove seeds. Wash the bell peppers, halve them, and remove the white membranes and seeds. Dice one pepper and half the cucumber into about 1 cm cubes and set aside. Roughly chop the remaining cucumber and both peppers. Wash and trim the spring onions. Slice one spring onion into small rolls and set aside; cut the second into pieces.

2. 2.

   Squeeze out excess water from the toast bread and combine it with the onion, garlic, tomatoes, chopped bell pepper, cucumber, and spring onion pieces in a blender. Gradually add about 250 ml cold water until the desired consistency is reached. Add the vinegar and oil, then season with salt and cayenne pepper.

3. 3.

   Refrigerate the soup for at least one hour, taste again before serving, and garnish with the remaining vegetable cubes.