Gazpacho

For the gazpacho, cut the bread into small pieces, moisten it and let it soak.

Grill the peppers in a tube or on a gas flame until the skin blisters. Peel off the skin, remove the seeds and cut roughly into pieces. blanch the tomatoes, remove the skin and seeds. Peel cucumber, cut in half lengthwise and scrape out seeds with a small spoon. Remove seeds and stem from chili. Wash young onion and remove ends.

Puree cucumber, tomatoes, peppers, garlic cloves, onion and chili in a blender with bread and oil. Add enough water until the soup has the right consistency. Strain through a fine sieve and season with pepper, salt vinegar and sugar.

Chill for at least one hour and serve the gazpacho ice cold.

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