Name: Gazpacho
Total time: 80 min
Yield: 4
Cuisine: mediterranean
Ingredients: ripe tomatoes — 1 kg; cucumber — 1 pcs; red bell pepper — 1 pcs; small onion — 1 pcs; garlic — 1 clove; stale white bread — 50 g; olive oil — 4 tbsp; sherry or wine vinegar — 2 tbsp; salt — 1 tsp

How to cook

Bread

Cut the crust off the bread, tear the crumb into pieces and cover with 100 ml of cold water.

For a vegan version, check the bread label: some loaves contain milk or eggs.

Chopping

Peel the cucumber and seed the pepper. Roughly chop the tomatoes, cucumber, pepper and onion; halve the garlic clove.

Blender

Put the vegetables and the lightly squeezed bread into a blender, add the vinegar and salt and blend until smooth.

Oil

With the blender running, pour in the olive oil in a thin stream — the soup will turn paler and silkier.

Straining

Press the soup through a sieve to remove the skins and seeds. Taste and add more salt or vinegar if needed.

With a powerful blender you can skip straining, but sieving makes the gazpacho velvety smooth.

Chilling

Chill the soup for at least an hour. Serve it very cold in bowls or glasses with a drop of olive oil on top. Enjoy!

Gazpacho tastes even better the next day and keeps in the fridge for up to two days.