Gazpacho with White Bread for the Thermomix®

Ingredients

• 100 g white bread (2 slices; from yesterday)
• Salt
• 6 tsp olive oil
• 800 g very ripe tomatoes (10 very ripe tomatoes)
• 1 green bell pepper
• 1 red bell pepper
• 100 g large white onions (1 large white onion)
• 1 Garlic clove
• 700 g large cucumber (1 large cucumber)
• 150 ml still mineral water (possibly a little more to dilute)
• 30 ml sherry vinegar (3 tbsp; possibly more for taste)
• black pepper

Instructions

1. 1.

   Remove the crusts from the bread and place it in a bowl. Add a pinch of salt, 2 tsp oil and enough cold water so that the bread is just covered.

2. 2.

   Wash the tomatoes, halve them, remove stems and weigh them into the mixing pot.

3. 3.

   Wash the bell peppers, quarter them and deseed. Set aside one piece each, put the rest in the mixing pot. Peel, clean and quarter the onion, leaving one piece for later, then add it to the mixing pot. Peel the garlic and add it as well.

4. 4.

   Clean the cucumber and cut into pieces. Set aside one piece and add the rest with the other vegetables to the mixing pot. Add mineral water and use the spatula to break everything through the lid opening for 15 seconds on level 10. Then blend finely for 1 minute 45 seconds on level 10.

5. 5.

   Cut the remaining cucumber, pepper and onion into small cubes and cover them in the refrigerator.

6. 6.

   Add the bread with the soaking liquid and vinegar to the mixing pot and blend for 30 seconds on level 10. Season with salt and pepper.

7. 7.

   If desired, thin out with more cold mineral water – the gazpacho should be creamy and not too thick. Cover with cling film and chill for at least 1 hour (preferably longer).

8. 8.

   Taste the chilled gazpacho again with salt, pepper and possibly a bit of vinegar. Stir once and transfer to soup bowls or glasses.

9. 9.

   Add 1 tsp olive oil in the center of each bowl, garnish with the reserved cucumber, pepper and onion cubes, and serve immediately.