Ingredients

• 4 tomatoes
• 1 litre - water
• pepper, salt to taste
• 1 tsp - tomato sauce
• 1/2 tsp - oil
• 1 tsp - cream
• 1/2 tsp - chopped garlic
• 1 tsp sugar
• 1 tsp - chopped mint
• 2 bread slices

How to Make Gazpacho

• Place tomatoes in plenty of boiling hot water.
• Cover with lid and keep aside for 10 minutes.
• Chop bread slices into tiny croutons.
• Either stir fry or bake in a hot oven till golden and crisp.
• Toss when half done if necessary. Keep aside.
• Remove tomatoes from water, peel carefully.
• Blend in a mixie till fine.
• Add all other ingredients except croutons and cream to the puree.
• Mix well and refrigerate till well chilled.
• Stir in croutons and cream just before serving.
• Or pour individual bowls, add a swirl or cream.
• Drop in a few croutons.
• Serve very cold, with salt and pepper.