Recipe for a delicious Gazpacho

Gazpacho

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SERVINGS
4

INGREDIENTS

50 g / 1 ¾ oz. white bread, crust removed	1 white onion
1 clove garlic	2-3 tbsp. olive oil
Salt, freshly ground pepper	1 red bell pepper
250 g / 9 oz. cherry tomatoes	1 cucumber
250 ml / 1 cup tomato juice	2-3 tbsp. sherry vinegar
100 ml / 7 tbsp. vegetable stock	2 garlic cloves
3 tbsp. olive oil	100 g /3.5 oz. ciabatta bread
Salt

PREPARATION (45 Mins.)

1. Soak white bread in water briefly. Peel the onion and the garlic; dice the onion finely, and chop the garlic. Squeeze excess water out of bread and put into the mixer along with onion and garlic. Pour in the oil, add salt and pepper, and puree everything very inely..

2. Cut the pepper in half; remove seeds, wash and dice. Halve the tomatoes. Peel the cucumber and cut it in half lengthwise. Scrape the seeds out of the cucumber using a teaspoon, and then dice the cucumber. Put the prepared vegetables into the mixer with the bread mixture. Pour in the tomato juice and the vinegar, and puree everything very finely. Pass the mixture through a sieve; salt to taste. Cover and refrigerate for at least two hours. Stir in the vegetable broth.

3. For the croutons: peel two cloves of garlic and chop finely. Tear ciabatta into small pieces. Heat 3 tbsp. olive oil in a pan; add bread and garlic. Sauté until golden brown, stirring regularly. Drain croutons on paper towels and salt lightly. Pour soup into lasses and sprinkle with garlic croutons.