'1 kg of ripe red tomato seeds removed'
'2 red bell peppers seeds removed'
'2 large onions'
'2 cloves of garlic'
'1/2 cup of fresh parsley and green scallions'
'1/2 cup of olive oil'
'2 tablespoons of sherry vinegar'
Salt and black pepper to taste
'6 ice cubes'
'2 cucumbers peeled, washed, and cut into medium pieces'
'1 cup of orange juice'
'Pine nuts'
'1/2 teaspoon of thyme leaves'
'2 cloves of garlic finely chopped'
'1/4 cup of olive oil'
'8 slices of rustic bread with skin, cut into cubes'
Salt and black pepper to taste
'Optional'
'Bread crust'
'1 kg of ripe red tomato seeds removed'
'2 red bell peppers seeds removed'
'2 large onions'
'2 cloves of garlic'
'1/2 cup of fresh parsley and green scallions'
'1/2 cup of olive oil'
'2 tablespoons of sherry vinegar'
Salt and black pepper to taste
'6 ice cubes'
'2 cucumbers peeled, washed, and cut into medium pieces'
'1 cup of orange juice'
'Pine nuts'
'1/2 teaspoon of thyme leaves'
'2 cloves of garlic finely chopped'
'1/4 cup of olive oil'
'8 slices of rustic bread with skin, cut into cubes'
Salt and black pepper to taste
'Optional'
'Bread crust'
'1
Cut the tomato, bell peppers, and onions into medium pieces.'
'2
Place them in a bowl with garlic, parsley, scallions, olive oil, vinegar, salt, and black pepper.'
'3
Mix well, cover with plastic wrap, and refrigerate for 6 to 24 hours.'
'4
Preheat the oven to 180°C.'
'5
In a bowl, mix together thyme, garlic, salt, black pepper, pine nuts, and olive oil.'
'6
Spread it at the bottom of an assemblage dish and bake for 15 minutes or until golden brown and crispy.'
'7
Let it cool, then store in a closed container (good for up to two days).'
'8
About half an hour before serving, remove any dark greenery from the herbs and blend the remaining mixture with ice, cucumber, and orange juice in a blender.'
'9
Adjust the seasoning with salt and black pepper if needed, then serve the gazpacho chilled with bread and, if desired, with cooked egg, tomato cubes, and pitted olives.'
