Gazpacho

A summery, elegant soup that is ready to serve.

Preparation

1. Prepare a mixing bowl with a sieve on top. Wash the tomatoes and cut them into large pieces. Puree all the tomatoes in a food processor and pour the contents through the sieve. Let this drain.
2. Place the bread slices in cold water and let them soak. Meanwhile, clean the garlic and peppers.
3. Squeeze the excess moisture out of the bread. Put the bread in the food processor with the garlic and cumin powder and puree into a smooth paste.
4. Stir the tomato pulp through the sieve; discard the seeds and skins.
5. Now add the tomato pulp to the bread in the food processor and add salt to taste. Puree into a smooth paste.
6. Next, add ½ red and ½ green pepper to the food processor. Chop the peppers finely. To adjust the thickness of the soup to your taste, you can add some cold water. About 100 milliliters was used for this recipe.
7. To finish the soup, add the oil and lemon juice and turn the machine on briefly to mix well.
8. Pour the soup into a carafe and place in the refrigerator until ready to serve.
9. For the garnish, you can finely shred the other half of the peppers. Scrape the seeds out of the cucumber and cut it finely as well.
10. To serve, take 4 large glasses. In each glass, place 2 tablespoons of the finely chopped vegetables on the bottom. Then pour the chilled soup over it.
11. Buen apetito!