Gazpacho

Step 1

Rinse and dry the tomatoes, peppers and cucumber. Peel the onion. Remove crust from the bread and soak in a little water in a bowl.

Step 2

Halve onion through the root and place cut side down on a cutting board. Holding one half with one hand (curve your fingers), insert knife vertically in narrow intervals through the onion, leaving stem or root intact. Then cut horizontally in regular intervals to cut the onion into cubes. 

Step 3

Peel garlic, halve and finely dice in the same manner as the onion. 

Step 4

Cut out stem from tomatoes, then blanch in a pot of boiling water for 1-2 minutes.

Step 5

Remove tomatoes with a slotted spoon, place in a bowl with ice cold water to stop the cooking. 

Step 6

Peel cucumber, cut off the ends and halve cucumber lengthwise. Scrape seeds from middle with a spoon. 

Step 7

Remove the tomatoes from the ice bath and remove the skin. Halve tomatoes and scrape out seeds. Cut the tomatoes into small cubes.

Step 8

Cut the cucumber first lengthwise into strips, then place the strips next to each other and cut into small cubes.

Step 9

Halve bell peppers, remove ribs and seeds and cut flesh into strips, then into small cubes. 

Reserve about 1/3 each of tomatoes, cucumbers and peppers for a garnish.

Step 10

Puree remaining prepared vegetables in a blender, being careful to keep the lid tightly closed. 

Step 11

Squeeze the soaked bread and add to blender. Puree, adding about 250 ml (approximately 8 ounces) of cold water as needed to reach desired consistency.

Step 12

Add the vinegar, olive oil and paprika, season with salt, sugar and pepper and puree to combine.