Quick Gazpacho

Ingredients

• 2 slices of toast bread (or white bread)
• 1 white onion
• 2 Garlic cloves
• 1 red chili pepper
• 600 g fully ripe tomatoes
• 1 cucumber
• 1 yellow bell pepper
• 1 tbsp sherry vinegar
• 1 tbsp Olive Oil
• Salt
• Cayenne pepper

Instructions

1. 1.

   Soak the toast bread in a little water and squeeze out excess moisture. Peel and finely dice the onion and garlic. Clean the chili pepper, halve it lengthwise, remove seeds, and slice flesh into strips. Score tomatoes crosswise, blanch in boiling water, cool, peel, halve, deseed, removing stems. Peel cucumber, halve lengthwise, deseed. Wash and roughly cube bell pepper. Combine peppers, cucumber, and tomatoes in a blender and puree. Squeeze the bread into the mixture, add onion, garlic, and chili, then blend again. Add about 250 ml cold water to reach desired consistency.

2. 2.

   Stir in vinegar, olive oil, salt, and cayenne pepper.

3. 3.

   Cover and chill for at least 30 minutes before serving, then taste and adjust seasoning. Optionally pour into bottles and serve with a straw.