Gazpacho I

For this cold vegetable soup from Spain, blanch and skin the tomatoes, then cut them into quarters and remove the green stalk. Peel the onion and the garlic cloves, remove the skin from the cucumber, cut it in half and scrape out the seeds with a spoon. Rinse the peppers, cut them into quarters and remove the seeds and the inner white partitions.

Blend all the vegetables together with the oil and vinegar in a hand blender, season well with salt and freshly ground pepper and place in a baking dish to chill in the refrigerator for several hours.

3. just before serving, remove the crust from the white bread slices, cut into cubes and roast in butter in a small frying pan until golden brown, offer with the soup. It looks especially appetizing if you put various dessert bowls with fine cubes of tomatoes, peppers, cucumber and onion to the soup.

***Author: Unknown

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