Ingredients: 4 large Baku tomatoes, 2 bell peppers, 3 cucumbers, a medium-sized onion, 3 cloves of garlic, a handful of bread crumbs, olive oil, salt, black peppercorns and, if desired, a pinch of red hot pepper.
Preparation:
Chop all vegetables after peeling tomatoes and cucumbers *. Grind everything in a blender, if the blender is small, then grind in parts, combining the finished mass in a large saucepan. Soak the crackers in water and grind together with the next portion of vegetables in a blender, add 3-4 tablespoons of olive oil, salt and pepper to taste. Mix everything thoroughly in a saucepan and refrigerate for at least 30 minutes before serving. On a plate, sprinkle gazpacho with finely chopped vegetables, such as cucumbers, as shown in the photo.
* to peel the tomatoes, make cuts on them with a knife, as if marking slices on an orange, put in a deep bowl and pour boiling water over them so that they are completely covered with water. Gently remove the tomatoes from the water and remove the skin, which should now come off very easily in “slices”.