Gazpacho Vii

1. Cut 150 g of white bread into cubes. Mix beef broth and vinegar, pour over the bread and soak for 10 min.

Remove the stalks from the tomatoes and immerse them briefly in boiling water. Peel the tomatoes, remove the seeds and cut them into small pieces, except for one.

Clean, rinse and seed the peppers, peel the cucumber and scrape out the seeds with a spoon. Cut both vegetables into small pieces, keeping 100 g of each vegetable whole.

Remove the peel from the garlic and the onions, cut the onions into small cubes and press the garlic clove through a press.

5. portion a little bread and chopped vegetables without onions and garlic in a hand blender and put in a soup tureen form. Mix with the garlic, 1 tbsp. onion cubes and 4 tbsp. olive oil, season with salt and pepper and put in the fridge for a few hours.

For the garnish, dice the remaining white bread and the reserved vegetables. Toast the white bread in the remaining oil until golden brown and offer everything together separately in small dessert bowls with the iced soup.

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