Tomato and Cucumber Gazpacho Recipe
- 5 tomatoes
- 1 small cucumber
- 1/2 green pepper
- 1 scallion
- 2 cloves of garlic
- 2 slices of bread
- white bread crumb
- 1 dl extra virgin olive oil
- 4 tablespoons vinegar
- chopped parsley
Preparation of the tomato and cucumber Gazpacho recipe
Put the crumb of bread to soak in a bowl with a little water. Peel the cucumber (reserve a piece) and the clove of garlic, chop them and put them in the beater.
Chop also the tomatoes, the green pepper and the scallion and add. Add the breadcrumbs soaked and crushed with the electric mixer. Add half a glass of water, oil and vinegar. Season to taste and crush again with the electric mixer until there is a homogeneous broth.
Strain and let cool for at least an hour. Chop the piece of reserved cucumber and cut the slices of bread into small pieces.
Serve the gazpacho and accompany with the cucumber and the bread dice. Add a dash of olive oil and sprinkle with a little chopped parsley.