Tomato gazpacho with bread

Method

1. Remove the tomato stalks. Blanch in boiling water for 30 seconds, cool in cold water and peel. Peel the cucumber, remove the pepper seeds and cut both into pieces. Reserve half the cucumber and pepper for serving.
2. Cut 100 g of the bread into pieces and blend with the tomatoes, garlic, half the cucumber and pepper, olive oil, salt and 400 ml of cold water until smooth.
3. If needed, gradually add up to another 100 ml of cold water to make a thick but pourable soup. Refrigerate for at least 1 hour.
4. Dice the reserved cucumber and pepper. Toast the remaining 300 g of bread and cut into cubes. Divide the soup between four bowls and serve with the vegetables and bread.