Gazpacho with croutons (Spanish cuisine)

Components:

1 kg tomatoes

1 glass tomato juice

1 onion

1 cucumber

4 bell peppers

2 Art. l. apple cider vinegar

4 Art. l. olive oil

3 cloves of garlic

5 loaf slices peeled

salt and pepper

Tomatoes incision crosswise and pour boiling water, cool, peel and cut into slices. Pepper, cucumber, onion and garlic to clean, cut into pieces and whisk together with tomatoes in a blender so as to leave little pieces of vegetables. Add weight vegetable juice, vinegar, oil, salt and pepper. (If desired, you can add sugar to taste). Soup left in the refrigerator for several hours. Baton cut into cubes, put on a baking sheet, drizzle with butter and browned in the oven. Serve the gazpacho with croutons.