Gazpacho with grilled peppers

Name: gazpacho with grilled peppers
Cook time: 20 min
Total time: 80 min
Yield: 4
Cuisine: Spanish
Ingredients: 3 paste bread; 1 toe garlic; tl ground cumin; 4 el traditional olive oil; 1 cucumber; 1 green pepper; 1 onion; 700 g tomato frito pack of 350 g; 295 g grilled red pepper in pot, variations possible; 2 el Red wine vinegar; 2 tl Tabasco

Cold Spanish vegetable soup with grilled peppers.

Ingredients

Kitchen Stuff

1 blender or food processor

Directions

Cut thick slices of the bread and remove the crust. Put the bread in a bowl. Slice the garlic and add it with the cumin and oil.
Peel the cucumber, cut into 4 cm pieces and put in the blender (for a nice soup) or the food processor (for a coarser soup).
Cut the green pepper into cubes and cut the onion.
Add half of the green pepper, half of the onion, the tomato frito and the grilled peppers with water.
Purge for about 2 minutes to a liquid mass. Add the vinegar and the bread and puree for 1 min. Dilute the soup with a little water if necessary.
Season with tabasco and salt. Allow the soup to cool in the refrigerator for at least 1 hour.
Serve the soup with the rest of the bread, the green pepper and the onion in containers.