(Makes 8 servings):

1 kilo of ripe pear tomatoes

2 small cucumbers (about 250 grams total)

 Horn green pepper (about 125 grams)

 Fine red pepper (about 125 grams)

1 medium onion (about 250 grams)

2 cloves of garlic

1 small glass of oil (about 75 ml)

One of vinegar (about 25 ml)

Pinch of salt

A pinch of ground cumin

A piece of day-old bread

Clean all vegetables: wash the tomatoes and remove the stem (you can peel them or not); peel the cucumbers and cut the ends (bitter); remove the stem and seeds from peppers; removing the outer layer of the onion; peel garlic, portion in half and remove the center (green), so you do not repeat. Chop everything and put in a large bowl

Clean and chop the vegetables

Shreds with mixer until there are no pieces of vegetables. Do it carefully or salpicarás entire kitchen. Try to make it as low as possible and that the head is always immersed in the liquid. Seasoned with oil, vinegar, salt and cumin. Bate and try again. Add a little more vinegar, salt or cumin if necessary (to taste).

Shreds with a blender and seasoned

Strain the preparation to remove any piece of tomato skin and seeds of cucumber, which may have been left uncrushed. I use a Colanders, but if you want a very fine texture, you can use a colander. Try adding a little water if you want more liquid. You can also add cold water and part of the ice, helping cool.

Strain the gazpacho, Refrigerate for at least 3 hours.

Serve with croutons and chopped vegetables the same as a skewer