Gazpacho

Peel the tomatoes: cut a cross under each, plunge in boiling water for about 30 seconds and transfer to a bowl of iced water. The skins should come off easily. Seed and chop them, along with the green pepper. Peel the garlic cloves, cut in half and remove the germ. First, blend the green pepper, onion and garlic with a small amount of water. Then, gradually add the tomatoes. Next, pour in the olive oil and finish blending the bread (maybe you’ll have to do this in batches), which will thicken and stabilize the mixture. Season with the vinegar, salt and pepper to taste. Chill in the fridge or add some ice cubes.

Peel and dice the cucumber and serve it with the Gazpacho, along with the croutons.