Cold Soup (Gazpacho)

To remove the tomatoes' skin, submerge each one in boiling water for 1 minute

Then, remove with a slotted spoon, cut off the blossom end, and peel

Alternatively, hold the tomato, skewered on a fork, over the flame until the skin blisters, then peel with a knife

Chop the cucumber into small pieces and the onion in half

Cut the hot pepper into four pieces and remove the seeds

In a bowl, mix two chopped tomatoes, half of the cucumber, and half of the hot pepper

Add the canned hot pepper and 1/2 cup of tomato juice

Pour the mixture slowly into a blender and blend

Finally, blend everything at high speed for 1 minute

Chop the remaining vegetables separately

Place each variety in small bowls, cover well, and refrigerate until serving time

In a large bowl, mix the blended vegetables with the remaining tomato juice, 1/3 cup of olive oil, red wine vinegar, hot pepper sauce, salt, and black pepper to taste

Cover and refrigerate for approximately three hours or until chilled

Cut the bread into small pieces

Mash 1 reserved clove of garlic and mix well into the cold soup

Place in a chilled bowl and sprinkle with chopped green onion

Arrange the bowl and mini bowls on a platter

Each person serves themselves, sprinkling vegetables to taste into the cold soup.