Gazpacho

Gazpacho

Ingredients:
3 ripe tomatoes of the average size (apprx. 1 1/2 pounds, 750 gr.), to clear of serdtsevinka and to cut on slices of 1 cm in size.
2 average red paprikas to clear of seeds and to cut 1 cm on slices.
2 small cucumbers (1 pound, 1/2 kg) to clear one, to leave the second with thin skin, to cut 1 cm on slices.
1/2 sweet bulbs or 2 large heads of onions shallot to cut
2 average garlic gloves to cut or pass through chesnokodavka (apprx. 2 h. spoons)
2 h. salt spoons
1/3 cups (glass) of vinegar from sherry (sherry vinegar)
svezhemoloty black pepper
5 cups (glasses) of tomato juice
1 h. spoon of hot sauce from paprika, for example, Tabasko
8 ice cubes
good olive oil (extra-virgin)

To mix tomatoes, pepper, cucumbers, onions, garlic, salt, ukusus and pepper in big cup. To allow to stand until vegetables start up juice, apprx. 5 minutes. To implicate tomato juice, hot sauce and ice. Densely to cover and put in the refrigerator for insisting, not less than 4 hours and till 2 days. When giving on table to water with olive oil and to strew with croutons.

Croutons

3 average garlic gloves to suppress chesnokodavka or small to cut (apprx. 1 tablespoon)
1/4 h. salt spoons
3 tablespoons of good olive oil
3 cups (glass) of cubes of bread of 1Х1 cm (from baguette or white loaf, long loaf)

To mix garlic, salt and oil. To allow to stand 20 minutes, then to filter. To water with the received garlic oil bread and it is careful, but carefully to mix. To lay out cubes one layer on baking tray and to dry, periodically stirring slowly, at t-re 350 F (180 C) till golden color, apprx. 15 minutes.

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