Gazpacho

Steps

1. Score an X into the bottom of each tomato, blanch in boiling water for 1-2 minutes, then transfer to ice water. Peel, halve, remove the core, and cut into rough chunks.
2. Peel the cucumber and dice it. Wash the bell pepper, remove the core and seeds, and cut into large pieces.
3. Peel the onion and cut into large pieces. Peel the garlic cloves and halve them.
4. Place the tomatoes, cucumber, bell pepper, onion, and garlic into a blender.
5. Add the lemon juice, vinegar, olive oil, salt, pepper, and water. Tear the bread slice on top.
6. Cover and blend on high speed for 5-6 minutes until smooth.
7. Optionally strain the soup, or leave it as is.
8. Refrigerate for 4-5 hours, then serve cold.
9. For immediate serving, use chilled vegetables or add ice cubes before blending.
10. Serve plain or garnished with diced onion, pepper, cucumber, or croutons.