Summary

Ingredients

• 3 large tomato (s), pitted, pitted and roughly chopped
• 1 small cucumber (s), German, or half a Dutch cucumber, pitted and roughly chopped
• 1 bell pepper (s), pitted and roughly chopped
• 1 celery
• 3 clove (s) garlic, roughly chopped
• 3 toasted bread, debarked and picked
• Lemon juice from 1-2 lemons
• 150 ml water
• salt and pepper
• 1 tablespoon vodka
• some olive oil

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Instructions

1. Dice a quarter of the cucumbers and peppers very small and set aside in bowls. Remove the outer stalks of celery and roughly chop only the heart together with the leaves.
2. Now add tomatoes, cucumber, bell pepper, celery, garlic, lemon juice and water to the blender and mix (or use a magic wand). Then add white bread as required to get a thicker consistency or so that the soup is a little more saturated. Season with salt, pepper, lemon juice and vodka (to taste) (the gazpacho still draws!) And place in the refrigerator for at least 1-2 hours.
3. Serve with good olive oil, diced tomatoes and peppers and, popular, homemade croutons or white bread. Do not mix the oil!