Spanish cold soup Gazpacho

Ingredients:

• 4 ripe tomatoes
• 1/2 cup olive oil
• 60 ml apple or sherry vinegar
• 2 cups tomato juice
• 1 cup diced stale or slightly dried baguette
• 2 cucumbers, peeled, seeded and sliced
• 1 chopped red pepper
• 1 chopped red onion
• 1 tbsp. minced garlic
• 1/2 bunch chopped fresh parsley leaves
• 1/2 bunch chopped fresh cilantro leaves
• 1 tbsp seeded and finely chopped jalapeño pepper (can be substituted with hot sauce)
• Salt
• Sliced ​​or diced avocado for garnish

Preparation:

1. Bring a medium saucepan of salted water to a boil. Make cross-shaped cuts on the top and bottom of the tomatoes. Blanch the tomatoes in boiling water until the skins begin to peel, about 20-30 seconds.
   
   Place the tomatoes in a bowl of ice water to cool them. Peel and seed the tomatoes, then chop them.
2. In a medium bowl, combine the olive oil, vinegar, and tomato juice. Mix well, then add the cubed bread to coat.
   
   In another bowl, combine chopped tomatoes, cucumber, red pepper, onion, garlic, parsley, cilantro, and jalapeño. Reserve 1/2 cup of this chopped mixture for garnish, if desired. Season with salt to taste.
   
   Place all ingredients in a blender or food processor and blend until smooth. Serve chilled, garnished with avocado and reserved chopped vegetables, if desired.