1k ripe tomatoes
60g days-old bread
50g extra virgin olive oil
1 medium sized cucumber
1 red or green pepper (optional)
1/2 garlic clove
1 tsp salt
3 tbsp vinegar
1 tsp oregano
Do it this way
1. Peel the tomatoes, garlic and cucumber.
2. Place all ingredients, except the oregano, in a wide container and blend until you have a uniform and smooth liquid. Adjust seasoning if necessary. If you prefer a thicker gazpacho, do not add all the water.
3. Place oregano in each ice cube hole, fill with gazpacho up to the mark and freeze. Set aside the leftover gazpacho.
4. Distribute the cubes in glasses and fill with the leftover gazpacho, stir and serve.
10 minutes of preparation plus approximately 6 hours (for freezing)
After blending the gazpacho, it can be put through a fine strainer to eliminate any lumps. We encourage you to use it for gazpacho, tomatoes or even to make a sensational Bloody Mary!
Don't keep the secret, share Gazpacho ice cubes