Gazpacho with Crackers

Start by removing the skin and seeds from tomatoes and cut into medium pieces. Clean from the seed pepper and cut into strips. Peel the cucumber, remove the seeds and cut into pieces. Chop also half an onion.

Crush the garlic with the salt and add half of the olive oil.

In a blender glass mash all the vegetables together with the crackers, add the porridge, salt and olive oil and mash again.

Add vinegar and cold water and beat again. Refrigerate for at least 4 hours before serving or do it the day before.

Before serving, correct the amount of water and seasonings if necessary. Pass through a colander and drizzle with olive oil. Top with chopped boiled egg and parsley. Serve very cold.

If you wish, you can go with one or two slices of your favorite bread.

Accompany the gazpacho with a pair of sea crackers, broken into small pieces.