Gazpacho

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 slice bread
• 2 2 tomatoes
• 3 1 cucumber
• 4 1 onion
• 5 1 garlic clove
• 6 3 tablespoons vinegar
• 7 4 tablespoons olive oil
• 8 1 glass water
• 9 Fine (or table) salt
• 10 Pepper
• Total weight: 790 grams

Times:

Preparation	Resting	Start to finish
25 min.	12 hours	12 hours 25 min.

Step by step recipe

• 1: Cut 1 slice bread into small pieces and put them in a mixing bowl.
• 2: Wash and then remove the stem from 2 tomatoes.
• 3: Cut the pieces and pour them over the bread.
  Season them with fine salt.
• 4: Wash 1 cucumber and cut it into pieces, then pour them over the tomatoes.
• 5: Prepare 1 onion, cut it into pieces, and add them to the mixing bowl along with the mashed 1 garlic clove.
• 6: Add 3 tablespoons vinegar, 4 tablespoons olive oil, and 1 glass water, along with more salt and pepper, then mix everything together.
  Cover with a lid or plastic wrap, then refrigerate overnight.
• 7: The next day, pour the contents of the salad bowl into the bowl of a food processor...
• 8: ...and blend until the mixture is smooth.
  If it’s too pasty or too thick, add a little ice-cold water to thin it out.
• 9: Pour the mixture into a fine-mesh strainer or sieve, and strain to obtain...
• 10: ... a light liquid.
  Check the seasoning—your gazpacho is ready.
• 11: Serve well chilled, in glasses or bowls, as an appetizer or as a pre-dinner snack.

Remarks

Feel free to use stale bread—some people even say it tastes better than fresh bread.
If you like the flavor, you can also add a bell pepper to the recipe.
The texture of the gazpacho after blending in step 8 can vary greatly depending on your vegetables, so feel free to thin it out with a little very cold water if needed.

---