Classic gazpacho

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This perfect cold Spanish soup, or gazpacho, can be prepared in a few minutes and is made from tomatoes, cucumber and garlic, among other things, ideal on a hot day!

Ingredients

Preparation

 Roughly chop the tomatoes and red onion and place in a blender. Reserve ¼ of the cucumber and cut the rest into pieces as well and add to the blender. Add the olive oil, garlic, red wine vinegar and red pepper and mix together.
 Then add the grilled bell pepper and the bread and mix well again. Season the gazpacho with salt and pepper. If all goes well, the gazpacho will be just the right thickness. But if the gazpacho is too thick you can add a little water, if it is too thin then add some extra bread.

 Pour the gazpacho into glasses and put them in the fridge for at least 1 hour so that the soup gets cold. Cut the remaining cucumber into small cubes and garnish with the croutons and basil over the glasses of gazpacho.
 Gazpacho is delicious as an appetizer or with tapas and is served ice cold. With this recipe you make about 1 liter of gazpacho, good for 4 large or 6 small glasses.

Gazpacho

Source: Leukerecepten by leukerecepten-nl.
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