Rinse the peppers, cut them in half, remove the seeds and stem, rinse the cucumber but do not peel it, peel the tomatoes (cut the skin crosswise, pour boiling hot water over the tomatoes, then rinse with cold water, then remove the skin) and remove the stalk. Remove the skin from the onion, rinse the chili pepper and chop the stem. All the vegetables must now be cut into very small cubes, just right is an edge length of 2×2 mm. The finer the vegetables are diced, the better the gazpacho will be. Chop the basil and celery leaves very finely.
Mix everything together in a baking bowl, press the peeled garlic through a press and add it, pour mineral water, olive oil and vinegar, mix the whole thing heartily, add the breadcrumbs, mix it repeatedly, season it strongly with salt and freshly ground pepper and let the whole thing sit in the refrigerator for about half an hour. Serve with fresh baguette and dry white wine.
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Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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