Tomato juice

10 yellow bell peppers

6 yellow tomatoes

2 cucumbers, peeled and chopped

2 small onions, sliced

Tabasco sauce, to taste

1/2 cup (125 ml) olive oil

2 tablespoons (30 ml) white wine vinegar

Salt and pepper

Pour tomato juice into 8 cavities of an ice cube tray. Freeze until ice cubes have set.

Preheat the oven’s broilers or preheat the grill, setting the burners on high.

Cut the bell peppers in half and remove the seeds.

To bake in the oven, place the peppers on a baking sheet, skin side up. To char them on the grill, place the peppers on the grill, skin side down.

Broil until the skin blackens. Place the peppers in a tightly closed container. Let cool. The steam helps to peel the peppers more easily with your fingers. Set aside.

In a food processor, combine all the ingredients of the gazpacho and purée until smooth. Season with salt and pepper. Refrigerate.

In a skillet, brown the bread cubes in the butter.

Serve the gazpacho cold. Garnish with a tomato juice ice cube. Place the croutons in a bowl on the table. Add the desired amount.

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