Gazpacho (cold tomato soup)

Ingredients

Directions

1. 1

   Remove the crusts from 3 slices of bread and soak in cold water. Wash the tomatoes, carve them crosswise and blanch them with boiling water, rinse and peel the skin. Clean, wash and finely dice the red peppers. Peel garlic and chop coarsely. Squeeze out soaked bread. Puree tomatoes, up to 1 1/2, peppers, up to 1 tablespoon, garlic and bread in three portions.

2. 2

   Dissolve stock in 3 tablespoons of hot water. Stir the stock, olive oil and vinegar into the puree. Season with salt and pepper. Chill for about 4 hours (or overnight). Peel and finely chop the onions. Clean, wash and finely dice the green pepper and cucumber. Remove the seeds from 1 1/2 tomatoes and dice them finely. Remove the crusts from 2 slices of bread and cut into cubes. Heat butter in a pan. Fry the bread cubes in it while turning them golden brown. Season soup with salt, pepper, sugar and lemon juice. Wash lemon thyme, shake dry and pluck the leaves from the stalks.

3. 3

   Remove the crusts from 2 slices of bread and cut into cubes. Heat butter in a pan. Fry the bread cubes in it while turning them golden brown. Season soup with salt, pepper, sugar and lemon juice. Wash lemon thyme, shake dry and pluck the leaves from the stalks. Pour soup into deep plates. Sprinkle with diced onion, paprika, tomato, cucumber and lemon thyme. Add bread and the rest of the vegetables in small bowls

4. 4

   4 hours waiting time