Ingredients:
Tomatoes - 1kg
Cucumber - 1 pc.
Bulgarian pepper - 1 pc.
Red onion - 1 pc.
Garlic - 2 cloves
White bread (without crust) - 2 slices
Olive oil - 4 tbsp. l.
Wine vinegar - 2 tbsp. l.
Salt, pepper - to taste
Water - 500 ml
Preparation:
Prepare the vegetables: Cut the tomatoes, cucumber, pepper and onion into large chunks. Peel the garlic.
Preparing the bread: Soak the bread slices in water for 5 minutes, then gently squeeze.
Chopping: In a blender, chop the tomatoes, cucumber, pepper, onion, garlic and bread until smooth.
Add the oil and vinegar: Add the olive oil, wine vinegar, salt and pepper to taste. Stir and bring to desired consistency by adding water.
Chilling: Put the gazpacho in the fridge for at least 2 hours to infuse.
Serving: Serve cold, garnished with finely chopped vegetables and herbs.