1 kg tomatoes
1 green pepper
1 cucumber
1 garlic clove
6 tbsp olive oil
2 slices bread
2 tbsp wine vinegar
1 tsp salt
Put the tomatoes, pepper and peeled cucumber in a blender with the garlic clove. Blend thoroughly.
Add the bread and continue blending. Gradually pour in the olive oil and vinegar and add the salt.
Once the vegetables are thoroughly blended, strain the mixture. If the soup is too thick, add a little water.
Leave the gazpacho to chill in the fridge and serve cold.
Garnish with pieces of fresh pepper. You can also add tomato or a boiled egg.
Cheese banitsa with pastry sheets made in a Philips…
by Иван Звездев
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