For gazpacho, cut 1 slice of white bread into cubes and set aside.
Peel garlic cloves and chop finely. Peel cucumber and remove seeds. Peel the onion.
Chop 1/3 each of the bell pepper, tomato, onion and cucumber into cubes and set aside – they will be used later as a garnish.
Put the remaining vegetables in the blender with the salt, pepper, garlic, sherry vinegar and olive oil and puree finely. Dilute with a little water.
Finally, cut the remaining two slices of white bread in half and add them. Blend everything vigorously and season to taste with salt and pepper.
Leave the gazpacho in the refrigerator for at least 2 hours.
When serving, add the remaining vegetable and white bread cubes as a garnish.
Our tip: Use high-quality olive oil for a particularly fine taste!