Andalusian gazpacho

Pour the tomatoes with boiling water for a couple of minutes, cool and remove the peel. We cut them, remove the seeds and grind them. We remove the peel from the cucumbers, peel the sweet bell pepper from the seeds and chop all this finely. Chop green onions and garlic.

Put the tomatoes, garlic and half of the cucumbers, green onions and sweet peppers into a blender. Add salt, ground black pepper, basil, thyme, olive oil and a little wine vinegar to taste. Grind everything with a blender into a homogeneous puree and pour the resulting mass into a saucepan. Add 200-250 ml of water and put the gazpacho in a cool place.

We cut the bread into cubes, sprinkle them with olive oil and put them on a baking sheet in an oven preheated to 180 ° C. Bake them until golden brown for 10 minutes and let them cool.

Prepare the dressing in a separate bowl. To do this, mix the remaining half of the chopped sweet bell pepper, green onion and cucumber. Add finely chopped herbs, salt and pepper.

Gazpacho soup should be served with dressing, toast and ice cubes.