Gazpacho with roasted peppers

Cut 50 g of bread into small cubes and keep separate. Pull the rest of the bread into pieces and put in a bowl. Pour the oil over and add the garlic and the cumin. Let stand for 20 minutes.

Heat the grill pan and roast the pepper on the skin side for about 8 minutes until the skin has largely blackened. Put the peppers in a pan with the lid on top or in a sealed plastic bag. Remove the sheet after 15 minutes.

Meanwhile, bring a pot of water to the boil. Cut the tomatoes crosswise at the bottom. Immerse them for 20 sec. in boiling water. Take them out and let cool. Peel off the sheet. Cut the tomatoes into quarters and remove the seed lists. Cut the flesh of 1 tomato into cubes of 1/2 cm and keep separate. Cut 1/4 cucumber into small cubes. Keep separate. Cut the rest into pieces of 4 cm.

Put the bread with the oil, tomatoes, cucumber and paprika in the blender. Add 200 ml water, vinegar and pepper and salt to taste. Puree to a smooth soup. Cool in the fridge in 1 hour. Serve with the chopped vegetables and bread cubes separately.