Prepare the necessary products. Bread cut into slices, drizzle with a little lemon juice.

Tomatoes cut into crosswise, pour over boiling water, remove the skin. Cucumber peel, bell peppers from seed.

Chop the vegetables coarsely, place in blender, add bread, lemon juice, garlic, sea salt, black pepper, olive oil and balsamico bite. Add fresh chili to taste.

Grind everything in a blender until smooth. If it turns out too thick, add a little olive oil and vegetable or chicken broth, but I didn't need it. Taste, add salt, pepper and balsamic vinegar or lemon juice to taste. Mix well with a fork to remove air bubbles. Refrigerate at least 30 minutes. Gazpacho is delicious cold, this is important! A few baguette slices dry in the oven until the toast status.

Pour chilled gazpacho into glasses, put a piece of cod liver toast, drizzle with olive oil and garnish with greens. Great tasty, especially after heavy feasts and protracted hot summer.