Tomato gazpacho with jalapeno

Bake the bread in the oven until a crispy crust forms.

Blend green bell pepper, celery root, red onion, olive oil, cucumbers, baked bread, and red wine vinegar until smooth.

Next, add canned tomatoes, peeled fresh tomatoes, cold water, wine vinegar and blend everything until smooth.

Season to taste with salt, sugar, and pepper.

Serve the ready soup with stracciatella or any soft vegan cheese, fresh cucumber, finely chopped jalapeño pepper, and bell pepper.

Water with green oil and olive oil.