Gazpacho soup

The best way of cooking Gazpacho soup recipe:

* Onions (red) – 1 piece
* Tomatoes – 3 pieces
* Cucumber – 1 / 2 pieces
* Green pepper – 1 / 2 pieces
* Red pepper – 1 / 2 pieces
* Garlic – 1 clove
* Tomato Juice – 3.5 cups
* Sugar – 1 / 2 teaspoon
* Olive oil – 1 / 4 cup
* White wine vinegar – 1 / 4 cup
* Salt and pepper – to taste

for the croutons:
* White bread – 6 slices
* Olive oil – 1 / 4 cup
* Garlic (chopped) – 1 clove.

Finely chop onions, tomatoes, peppers and cucumber. Put in a large bowl with garlic. Add the tomato juice, salt, sugar, pepper, and a previously prepared mixture – vinegar olive oil. Mix all and refrigerate. Serve soup with croutons.
For the croutons. Preheat oven to 180 ° C. Cut the bread into cubes 1cm thick. Cut off the crust.
Mix butter with garlic and obleyte bread. Lay bread on a tray. Oven for 10-15 minutes, 2 times flipping, until golden brown.