Spicy gazpacho with coriander

Cut 2 slices 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 cumin. Let stand for 20 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 out with a skimmer and let cool. Peel off the sheet. Cut the tomatoes into quarters and remove the seed lists. Cut the flesh of 1 tomato into small cubes of 5 mm and keep separate.

Cut the peppers into quarters and remove the seeds. Cut 1/4 pepper into cubes of 5 mm. Peel the cucumber and cut 1/4 into small cubes. Cut the rest into pieces of 4 cm. Cut the stalks of the red peppers. Halve the peppers in the length, remove the seeds with a sharp knife and cut into pieces.

Put the bread with oil, cucumber, paprika, red pepper and coriander 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 sliced ​​vegetables and bread cubes.