Gaspacho
======== 2023-04-20 *


Comment: It is better to peel the tomatoes. To do so, make a cross incision on the side opposite the stem, thwn dip them in boiling water for 20 to 30 s (until skin begins to detach), then transfer to a cold water bowl.
When seeding the tomatoes, I place the juice and the seeds in a strainer, over a bowl, then I use this "tomato juice" to moisten the slices of bread.
A suggestion is to roast the peppers before peeling them. not only does it help with the peeling, but it adds to the taste. Place the peppers, cut in 4, skin side up, on the oven grill. Then when they start to darken, transfer them to a plastic bag for a few minutes before peeling them. If the gaspacho is too thick, add the rest of the tomato juice, and possibly a little water.

4 people

Ingredients:
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1 kg of ripe tomatoes (peeled, seeded)
1 medium sized cucumber (peeled and seeded)
1 small red pepper (peeled and seeded)
1 small green pepper (peeled and seeded)
1 small red onion
3 to 4 garlic cloves
1 or 2 small slices of bread soaked in water (see texte)
100 ml of EVOO
2 tablespoons of sherry vinegar or 1 tablespoon balsamic vinegar
1 pinch of cumin powder (optional)
1 pinch of Cayenne pepper or some Tabasco (optional)
S + P

Preparation:
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Cut all the vegetables into not too big pieces and place them in the blender, with coarsely chopped garlic and all the spices and oil, not forgetting salt & pepper.

Refrigerate before serving.

Serve with toasts for example.