Gaspacho

1 cucumber
1 red pepper
1 green pepper
1 kg of tomatoes
4 pods of garlic
1 onion
250 g of bread crumbs
1 dl of olive oil
4 dl of chicken stock
1 dl of wine vinegar
salt
pepper
Hot Cayenne pepper
Time: 2 hr 45 min

Peel, seed and cut the tomatoes in pieces. Wash and cut the peppers onions and garlic. Peel, cut in two and seed the cucumbers. Cut them in pieces. Keep a part of each vegetable for the side garnishing. Salt and pepper. Add the olive oil. Mix well. Macerate 2 hours in the fridge. Pour the cold white chicken stock into a bowl. Add the wine vinegar. Add the bread crumbs and mix well. Cut, in a brunoise, the pulp of the kept tomatoes the red pepper piece the green pepper and cucumber ones. Mix the mixture of vegetables thoroughly in a blender. Pour the soup into a bowl. Adjust the seasoning and add a pinch of Cayenne pepper. Mix well. Serve frozen with the brunoise of vegetables. One can add an ice cube to preserve all of this soup`s freshness.