How to cook
The vegetables are cleaned and cut into pieces. Set aside 1/4 tomato and a piece of pepper, cucumber and onion.
The rest are placed in the bowl of a blender or food processor. You can also work with a powerful blender.
Pour the olive oil, water, vinegar and salt. Grind everything to the finest possible consistency for about 3-4 minutes.
If your appliance is powerful enough, the gazpacho should be completely ready for consumption, but if you have not managed to achieve a tender and fine texture, be sure to strain it to remove residual skin or seeds from the tomatoes.
Leave in the refrigerator for 2 hours to cool well.
Before serving, chop the pieces of vegetables you set aside into small cubes. Season them with a little salt, olive oil and vinegar.
Sprinkle the croutons on each portion or serve separately in bowls so that everyone can put as much as they want.
If desired, you can also put in each portion two or three ice cubes. Do not overdo the ice so as not to dilute the soup.
This Spanish cold soup is a perfect appetizer on hot days.
Tomatoes, which must be of good quality and fleshy, are of key importance for the perfect taste of gazpacho.