Boil over Vegeta in 800 ml water and cool down. Chop a bread in pieces and soak it in a little amount of soup.
Dice cleaned paprika, cucumber, onion and tomato. Add soaked bread, garlic, olive oil, wine vinegar and cooled down Vegeta soup. All whisk well to homogenously blend.
So prepared “gazpacho” put in appropriate container, season with freshly ground pepper and add salt to your liking.
Cover and leave in the refrigerator for about 3 hours to be well cooled down.
To garnish “gazpacho” prepare before serving following ingredients: minced tomato, onion and paprika. Cut bread into small cubes and shortly roast in the little butter.
Sliced vegetables and bread arrange separately in small bowls arranged arround the bowl with cooled down “gazpacho”
You may serve it in coctail glasses, with vegetables stabbed on sticks and placed on the top of the glass
Its accentuated freshness of taste this soup gets not only by cooling down but even by using carefully chosen fresh vegetables.