Gazpacho

Peel:

• tomatoes (4 pcs);
• cucumbers (3 pcs).

Make a shallow cross-shaped incision on the bottom of each tomato. Dip the tomatoes in boiling water for 20–30 seconds. Quickly transfer the tomatoes to cold water. This will make the skin easy to remove.

Peel 1 celery stalk (50 g) from tough fibers.

Remove seeds and membranes from red (1 pcs) and yellow (1 pcs) peppers.

In a deep bowl, combine the tomatoes, peeled garlic (2 cloves), celery, 2 cucumbers, half of each pepper, and half of an onion.

Using a blender, puree the mixture until smooth.

After that, strain the resulting mixture through a sieve.

To achieve a more homogeneous texture, blend the puree again in the blender.

Separate the juice from the puree. Season the juice to taste with lemon juice (1-2 tbsp) and salt.

Chop the remaining vegetables — one cucumber (100 g), halves of the peppers, and onion into small cubes and place them on a separate plate for serving.

When serving, place the vegetable puree in the center of each plate, then pour the juice over it. Drizzle with olive oil and add freshly ground black pepper on top.

For garnish, use chopped herbs.

If desired, add arugula and crispy bacon.