Difficulty:[usr 2]
Wash, hull and cut the tomatoes into pieces
Peel and chop the cucumber
Crush the crackers
Put the rusks, tomatoes and cucumber, a few basil leaves, 1/2 glass of water, vinegar and 4 tablespoons of olive oil in the bowl of a blender. Mix to obtain a homogeneous mixture, adjust the seasoning
Drizzle the croutons with olive oil and broil them
Pour the gazpacho into verrines and refrigerate
Serve chilled with the croutons.
A good rosé on top will be perfect.
