Classic gazpacho

Step 1/3

• ⅔ green bell peppers
• ⅓ kg tomato
• ⅓ cucumber
• ⅓ clove garlic
• 1 slices white bread

• cutting board
• knife
• bowl (small)
• blender
• bowl (large)

Deseed some tomatoes, ½ bell peppers and ¼ cucumber. Finely chop, add to a small bowl, and set aside in the fridge. Roughly chop the rest of the tomatoes, cucumber, and bell pepper. Peel the garlic. Add roughly chopped vegetables and garlic to a blender. Remove the crust of bread slices, tear them apart, and add them to a large bowl. Drizzle with just enough water to soften the bread.

Step 2/3

• 13⅓ ml sherry vinegar
• 20 ml olive oil
• salt
• pepper

Add softened bread, sherry vinegar, some olive oil, salt, and pepper to the blender and start blending on low speed. Continue blending until you reach a smooth consistency. If needed, add some water and increase the speed. Refrigerate until ready to serve.

Step 3/3

• crouton (for serving)
• basil (for garnish)
• parsley (for garnish)
• dill (for garnish)

Season cold gazpacho to taste with more salt and pepper. Add gazpacho to your serving bowls (or cups) and add reserved, finely chopped vegetables on top. Finish with croutons, a drizzle of olive oil and, if desired, fresh basil, parsley, and dill. Enjoy!

Enjoy your meal!