Gazpacho

Remove the skin from the onions and quarter them, clean the peppers and chop them. Score the tomatoes crosswise, blanch (scald) and peel, alternatively open the can. Core and chop the cucumber, set aside half of it. Blend the ingredients mentioned so far in a hand blender, crush the garlic cloves with salt and add them. Put the soup in the refrigerator for at least 120 minutes.

Before serving, cut white bread into cubes and toast them in a frying pan.

Fold in the parsley, chives (or spring onions) and the remaining cucumber, finely chopped. Squeeze the lemon, add the juice and season with salt, pepper and Tabasco (or other “hot sauce”). Add the olive oil (not before, or it will flocculate), ice cubes in and bring to the table.

Cheers! Aeh, meal!

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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