Gazpacho with sweet pepper

Ingredients:

• 1.2 kg chopped ripe or canned tomatoes
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 small onion, chopped
• 1 medium cucumber, peeled, seeded and sliced
• 2 large cloves of garlic, crushed or mashed into a paste with 3/4 teaspoon of salt
• 3 tbsp red wine vinegar (to taste)
• 1 tbsp. l. olive oil
• Ice water or tomato juice to thin the soup
• Croutons and diced avocado, green bell pepper and cucumber for garnish on top

Preparation:

1. In a blender, puree the chopped tomatoes, bell pepper, onion, and cucumber with garlic paste, vinegar, oil, and salt and pepper to taste. Chill the soup thoroughly, preferably overnight in the refrigerator.
   Exit: 4.5 tbsp.
2. Dilute the soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Season to taste.