Spanish Gazpacho

Ingredients

• 2 slices of toast bread
• 3 spring onions
• 1 Garlic clove
• 600 g ripe tomatoes
• 1 cucumber
• 2 bell peppers (red and yellow)
• 1 tbsp sherry vinegar
• 4 tbsp olive oil
• Salt
• sugar
• Cayenne pepper
• 2 tbsp chopped chives

Instructions

1. 1.

   Soak the toast bread in a little water. Wash, trim, and slice the spring onions into thin rings; set aside the green parts.

2. 2.

   Peel and dice the garlic. Score the tomatoes crosswise on the bottom, blanch briefly until the skins start to peel off, then shock, remove skins, halve or quarter, and deseed.

3. 3.

   Peel the cucumber and cut off the ends. Wash the bell peppers, halve them, and remove seeds and white membranes.

4. 4.

   Dice some of the cucumber and pepper for garnish and chill until serving. Cut the remaining vegetables into large pieces.

5. 5.

   Combine all with the spring onions and garlic in a blender and puree finely. Squeeze out excess water from the soaked bread and add it to the mixture.

6. 6.

   Continue blending while gradually adding about 300 ml cold water until the desired consistency is reached. Finish with vinegar, olive oil, salt, a pinch of sugar, and cayenne pepper.

7. 7.

   Let the gazpacho chill for at least an hour before serving. Spoon into glasses and sprinkle with diced vegetables and chives.