Recipe for Vegetable Gazpacho, Toast, Tuna Spread

Wash the tomatoes and the basil. Cut the tomatoes into wedges.

Peel the cucumber and slice it into rounds.

Wash the bell pepper, cut it into quarters, then remove the white parts and seeds.

Peel and finely chop the garlic cloves and the red onion.

Blend all the vegetables with olive oil, salt, pepper, and a few basil leaves. Add a little water until you achieve a smooth and creamy soup.

Toast the slices of bread and then spread them with the tuna spread.

Serve the gazpacho in bowls with toasted bread topped with tuna.

To finish Tip: you can serve the gazpacho in small glasses for the appetizer.