Summary

Ingredients

• 8 slices toast (sandwich )
• 1 clove garlic
• 5 tablespoon vegetable oil
• 1 medium cucumber (s)
• 1 onion (s)
• 3 small bell peppers, green, yellow and red
• 1 can tomato (400 g)
• 1 tablespoon vinegar
• salt and pepper
• possibly paprika powder
• possibly chili powder

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Instructions

1. Roughly dice 4 slices of toast. Peel the clove of garlic and press it through a garlic press. Mix the bread cubes with garlic and 4 tablespoons of oil and let steep for 30 minutes.
2. In the meantime wash the cucumber. Peel the onion. Wash, halve and core the peppers. Cut 1/3 each of the cucumber, onion and bell pepper into fine cubes and refrigerate. Roughly dice the remaining vegetables and add to the tomatoes with the soaked bread and puree everything finely.
3. Season the gazpacho with vinegar, salt and pepper. If you like, you can add hot paprika powder or chilli. Then chill for at least 60 minutes.
4. Remove the crust from the remaining toast for the croutons, cut into small cubes and fry in the remaining oil over low heat until golden brown. Salt and pepper the finished croutons as desired.
5. Serve the gazpacho well chilled with the diced vegetables and croutons. It is also nice to put the diced vegetables and croutons in small bowls on the table so that everyone can make their own soup.