Summary

Ingredients

• 8 tomato (s)
• 2 cucumber (s)
• 3 tablespoon vinegar
• 6 tablespoon olive oil
• water
• 2 red pepper (s)
• 2 bell peppers, green
• 4 slices white bread
• 0.5 ½ lemon (n)
• 1 teaspoon salt
• pepper
• 1 teaspoon ground cumin
• parsley
• 2 onions)
• 5 cloves garlic
• 1 teaspoon coriander, ground
• some olives, green

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Instructions

1. Scald 5 tomatoes with hot water, peel off the skin and cut into quarters.
2. Peel and chop 1 cucumber. Remove the rind from the white bread. Tear the white bread into pieces, use the rind for other purposes (e.g. for croutons).
3. Quarter and core one red and one green pepper. Peel the garlic and 1 onion, quarter the onion.
4. Gradually puree the vegetables together with the white bread and parsley. Put everything in a bowl. Stir in the spices and 3 tablespoons of vinegar. Halve a lemon and squeeze half, use the other half for other purposes, possibly as a garnish. Stir in the juice. Mix with 6 tablespoons of olive oil until smooth.
5. Depending on the consistency, stir in water until the desired consistency is reached (the gazpacho should be rather thick). Chill the gazpacho for about 30 minutes.
6. Dice the remaining 3 tomatoes, the cucumber (peeled) and one green and one red pepper, peel and chop the onion. Arrange in a bowl with olives and a leaf of parsley and serve as a bite to eat with the gazpacho.
7. Other options for the pureed salad include halved hard-boiled eggs and, of course, white bread for dipping.