Gazpacho

For the gazpacho, chop the de-barked bread and put it in the blender. Mix the milk and eggs with a fork.

Heat 2 tablespoons of olive oil and sweat the chopped garlic in it. Add the egg mixture, let it thicken and then add it to the blender as well.

Add the clear vegetable soup, 5 tablespoons olive oil, cream, white wine vinegar, sugar, salt, cayenne pepper and pepper. Puree everything very finely and put it in the refrigerator for one night.

Heat some more olive oil and fry bread cubes in it until light brown. Serve the cold gazpacho with the toasted bread cubes.

Preparation Tip:

For a particularly fine aroma, be sure to use high-quality extra virgin olive oil for gazpacho!

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