Simple Gazpacho Soup

Ingredients

• 1 slice of toast bread (or white bread)
• 1 onion
• 1 Garlic clove
• 4 fully ripe tomatoes
• 1 cucumber
• 2 bell peppers (red and yellow)
• 1 tbsp sherry vinegar
• 1 tbsp Olive Oil
• Salt
• Cayenne pepper
• cilantro leaves (for garnish)

Instructions

1. 1.

   Soak the toast bread in a little water after draining it. Peel the onion and garlic, then finely dice both. Score the tomatoes crosswise, pour boiling water over them in a bowl, shock with cold water, peel, quarter, and seed. Peel the cucumber, cut lengthwise in half, and remove seeds. Wash, peel, halve, and clean the bell peppers.

2. 2.

   Cut about one-quarter of each cucumber, pepper, and tomato into small cubes for garnish and set aside. Cut the remaining vegetables into coarse pieces and finely puree them. Squeeze out excess water from the toast bread and mix it with the onion and garlic into the vegetable purée. Then dilute the purée with cold water (about 250 ml) to reach the desired consistency. Stir in the vinegar and olive oil, season the gazpacho with salt and cayenne pepper.

3. 3.

   Cover the soup and refrigerate for at least 30 minutes. Before serving, taste again, then ladle into glasses and sprinkle with the small vegetable cubes. Garnish with cilantro leaves and serve.