Gazpacho

🛒 Ingredients

• Ripe Tomatoes 200 g · 36 kcal
• Cucumber 40 g · 6 kcal
• Green Bell Pepper 40 g · 8 kcal
• Onion 5 g · 2 kcal
• Garlic Clove 5 g · 7 kcal
• Stale White Bread (crustless) 15 g · 40 kcal
• Extra Virgin Olive Oil 15 g · 133 kcal
• Red Wine Vinegar 5 g · 1 kcal
• Cold Water 50 g · 0 kcal

👨‍🍳 Instructions

1. Wash and roughly chop the tomatoes, cucumber, green bell pepper, onion, and garlic. Soak the stale bread in a little cold water until soft, then squeeze out excess water.
2. Combine all chopped vegetables, soaked bread, extra virgin olive oil, red wine vinegar, and cold water in a blender. Blend until the mixture is very smooth and creamy.
3. Season the gazpacho generously with salt to taste. For an extra smooth consistency, you may strain it through a fine-mesh sieve. Chill thoroughly in the refrigerator for at least 2 hours before serving.
4. Ladle the cold gazpacho into bowls. Garnish with finely diced fresh vegetables (such as cucumber, bell pepper, and onion) and a drizzle of extra virgin olive oil just before serving.