Andalusian gazpacho

Required products:

12 PCs tomatoes

500 g tomato juice

200 g cucumbers

1 onion - head

1 tbsp. vinegar

2 tbsp. olive oil

2 tbsp. celery greens

1 tsp. sugar

1 PCs sweet red pepper

1/2 PCs lemon

salt to taste

For croutons:

50 g white bread without crusts

1 garlic - clove

1 tbsp. olive oil

1/4 tsp. paprika

Number of servings: 4

Cooking time: 30 min

Ripe tomatoes, scalded and remove their skin. The largest tomato to postpone, rest, removing the seeds, RUB through a sieve or beat with a mixer.

In mashed mass pour oil, juice, vinegar, season with salt, sugar, herbs and whisk. The remaining tomatoes, cucumbers and peppers to separate from the seeds. The prepared vegetables and onions cut into cubes, put into the soup, stir and well cooled.

Roll dice, then saut, stirring in butter with chopped garlic and pepper, then bake until Golden brown.

When podce sprinkle with herbs and serve with slices of lemon and croutons.