Gazpacho

Score the tomatoes crosswise. Scald in hot water, peel and remove seeds.

Cut peppers, cucumber, onion and garlic into small pieces. Place in a blender jar and finely puree.

Finely dice a small portion of the onion, tomato, bell bell pepper and cucumber and serve separately with it as an accompaniment.

Chill the gazpacho and serve in chilled plates or glasses.

Preparation Tip:

If the gazpacho is too thin, mix in some white bread. Very well fit still in olive oil roasted white bread cubes to it.

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