Gazpacho

Wash 2 tomatoes and make cross cuts on the bottom of each. You can choose red tomatoes, as well as yellow and black to get a richer color of soup. Tomatoes must be fleshy and with a minimum number of stones.

Boil water in a saucepan and dip the sliced tomatoes in boiling water for 1-2 minutes.

Then carefully remove the thin skin from the tomatoes. In Spain, as a rule, the skin of vegetables is not removed, as it has a lot of vitamins, but without the skin the structure of gazpacho will be softer. I chose the second option.

Cut the tomatoes and one bell pepper. Then wash 2 sprigs of parsley and 2-3 sprigs of mint.

Transfer tomatoes with pepper, mint leaves and parsley to a blender. Add 3 cloves of garlic and half a chili pepper. Remove the stalk and seeds.

Add pepper and salt to taste, as well as 2 tbsp. olive oil. Beat everything together in a blender.

Fry 3-4 slices of baguette or white loaf in a dry pan and sprinkle with a little oil before serving.

Before serving the soup, be sure to cool it - put it in the fridge for a few hours. Serve in a frozen plate - slightly moisten it with water and place in the freezer for 10 minutes. When serving, add 2 tbsp balsamic vinegar to the soup and place a crispy slice of bread on the top.