Gatpacho soup with tomatoes

• 1 kilo of tomatoes
• 1 medium cucumber
• 1 red pepper
• 1 small green pepper
• 2 spring onions
• ½ dry onion
• 1 clove of garlic
• 1 tbsp basil
• 2 slices of bread crumbs
• 2 tbsp vinegar
• 4 tbsp olive oil

Cut all our vegetables into small cubes.

Put them in a container, add bread crumbs, salt, pepper, basil, olive oil, and vinegar. We mix them very well to release their broth.

Cool the mixture in the refrigerator for 3 hours, covered with a film.

We put the mixture in the food processor until we have a puree.

Ideally served in a glass.