Ingredients:
Two large or three smaller ripe tomatoes cut into quarters
1 small clove of garlic
2 Tablespoons of light olive oil
1 Tablespoon of red wine vinegar
A generous pinch of coarse salt
A piece of baguette bread about an inch thick (omit if gluten sensitive)
Accompaniments:
1 Boiled egg chopped
Green pepper minced
Cucumber minced
Small fried croutons
Procedure:
In a blender, place the tomatoes, garlic, olive oil, red wine vinegar, bread, and salt. Blend until smooth.
Refrigerate for a minimum of 2 hours and a maximum of 6.
Serve gazpacho in a bowl with the accompaniments on the side.