Di:
Ammorbidire il pane raffermo immergendolo in poca acqua. Pulire e tagliare in pezzi i pomodori, il peperone, il cetriolo e il cipollotto. Inserire tutte le verdure in un frullatore e frullare alla massima velocità fino a ottenere un composto cremoso. Aggiungere il pane strizzato bene, l'olio, l'aceto, il sale ed, eventualmente, il peperoncino; frullare nuovamente. Assaggiare e correggere il condimento, se necessario, a seconda del proprio gusto. Se la crema risultasse troppo densa aggiungere poca acqua fredda. Per ottenere un gazpacho più vellutato passare la crema al setaccio.
Versare il gazpacho in un contenitore a chiusura ermetica e riporre in frigorifero per almeno un paio d'ore.
Servire ben freddo accompagnato da crostini di pane.
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