Gazpacho

For the gazpacho, first soak the white bread in water and then squeeze it very well until no more liquid escapes.

Peel the onion and garlic and dice or chop very finely and mix with the white bread. Wash the bell bell pepper, peel the cucumber, remove the seeds from both and also cut into very small cubes. Blanch the tomatoes briefly in hot water, peel, remove the seeds and cut into large cubes.

Mix the peppers, tomatoes, cucumber and tomato juice and blend well. Now add the juice of half a lemon and the olive oil, season with salt and leave the soup to infuse overnight in the refrigerator.

Before serving, dilute the gazpacho with the iced water and enjoy cool!

Preparation Tip:

Garnish your gazpacho with finely chopped vegetables, a few fresh herbs or crispy croutons!

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