Tomatoes in gazpacho

Tomatoes in gazpacho 

serves 4 

300 g tomatoes of different colors, 

300 g yellow cherry tomatoes 

100 g red or yellow pepper

 2 tablespoons pitted black olives

 2 tablespoons caper berries

 2 celery stalks

 Half a clove of garlic

 Half a shallot 

A slice of bread 

A tablespoon of white vinegar 

2 tablespoons extra virgin olive oil 

Salt and pepper 

Fresh basil and oregano 

A fresh chili pepper  

Wash the tomatoes.   Chop the cherry tomatoes and put them in a blender glass with the shallot, the garlic, the pepper cut into pieces, two tablespoons oil, vinegar, salt and pepper. Blend until you obtain a smooth cream. Keep it in the fridge until ready to use.

Crumble the bread and toast it in a pan with a tablespoon of oil. 

Slice the tomatoes, and slice it. 

In 4 plates arrange the sliced tomatoes, celery, olives, capers, toasted bread crumbs and the fresh herbs. 

Pour the Gazpacho over the salad.