Gazpacho

Preparation:

Preparation: If you have time, peel the tomatoes (immersing them in boiling water for 20 seconds): it is better but it is not strictly necessary. Soak the bread in water and squeeze it. Combine all the cleaned and chopped ingredients in the salad bowl, add 200 g of water and blend with the blender, starting at the bottom where there will be sufficient liquid. Try not to add more water for now. You will have to have a sort of cream as 'smooth' as possible, without lumps or pieces recognizable to the naked eye. Blend in two or three times to avoid overheating the blender. Evaluate whether it is appropriate to add a little water now (about 3 glasses should go, everything must be very liquid): it depends on the ingredients, but it is easier to add it at the end than to try to remove it. Cover and refrigerate for at least an hour. Just before serving, you can add a block of ice (obtained by freezing a metal tray without the internal plastic divider) into the salad bowl.