6 fine slices of bread, cut into cubes
3 very ripe tomatoes, diced
1 cucumber, peeled and diced
4 tablespoons of olive oil (preferably from olives)
1/2 liter of water
2 tablespoons of vinegar
2 teaspoons of salt
2 cloves of garlic
6 fine slices of bread, cut into cubes
3 very ripe tomatoes, diced
1 cucumber, peeled and diced
4 tablespoons of olive oil (preferably from olives)
1/2 liter of water
2 tablespoons of vinegar
2 teaspoons of salt
2 cloves of garlic
Place the sliced bread, tomatoes, cucumber, olive oil, water, vinegar, salt, and garlic in a large bowl
Allow it to rest for 1 hour
Pulse the mixture in a blender until smooth, then strain it through a fine-mesh sieve into a large serving bowl
Chill in the refrigerator for at least 30 minutes
Serve chilled: 1 red or green bell pepper, cut into cubes, 1 large tomato, peeled and cut into cubes, 1 small cucumber, peeled and cut into cubes, 2 slices of bread, cut into cubes
Each person can add their preferred toppings from the diced ingredients
Serve the gazpacho in cold bowls
Optional: Add a few ice cubes to chill it further.
