The cloves of garlic give the gazpacho a pleasant spiciness - garlic also convinces with the essential oil allicin, which can eliminate pathogens and thus protect against infections. The vitamin C from the peppers plays an important role in strengthening the immune system.
Depending on your preferences, a larger amount of gazpacho can be prepared at once - so you have a refreshing and healthy lunch ready for another day at the office.
Remove crust from bread and soak in water. Peel and dice onion and garlic. Cut a small "x" into the bottom of each tomato. Place tomatoes in a bowl and cover with boiling water. Drain, rinse with cold water and remove skins. Halve tomatoes, remove seeds and core. Peel cucumber, halve lengthwise and remove seeds. Rinse and halve peppers and remove seeds and ribs.
Cut cucumber, peppers and tomatoes into chunks. Combine vegetables in a blender and puree until smooth. Squeeze bread to remove liquid and mix into the puree, along with diced onion and garlic. Stir in about 250 ml (approximately 1 cup) cold water until soup is desired consistency.
Stir in vinegar and olive oil and season with salt and cayenne pepper. Mix well. Rinse parsley, pat dry and stir into soup. Chill at least 30 minutes. If transporting, pour gazpacho into containers with a tight seal.