Gazpacho

1. 1

   Soak bread in a bowl with enough water until it is reduced to a thick mush.

2. 2

   Blend the juice, one pepper, one cucumber, one onion, bread, olive oil and vinegar in a blender in stages. Pour each blender batch into a large bowl and add salt to taste. Refrigerate for several hours.

3. 3

   Chop up the remaining pepper, cucumber and onion and refrigerate until you are ready to serve the gazpacho.

4. 4

   Serve ice cold and garnish with the chopped up vegetables and croutons.

No additional tips available.