• 1 kilo of ripe tomatoes
• 1 green pepper
• 1 clove garlic
• 1/2 cucumber
• 4 tablespoons olive oil
• 3 tablespoons of sherry vinegar
• 1 slice of white bread
• 350 ml of cold water
Clean the tomatoes and the green pepper. Remove the tail of the tomatoes, cut them into quarters and add them to the blender.
Cut the green pepper and add it too. Peel the cucumber and garlic and add them to the blender.
Finally, add the olive oil, vinegar, a pinch of salt and water. Crush at maximum power.
Serve the gazpacho very cold accompanied by chopped green pepper and onion.