Peel the cucumber and remove the seeds inside. Cut the homemade bread, place it in a bowl and wet it with vinegar.
STEP 2
Cut the onion into slices and the peppers into pieces. Cut the tomatoes crosswise and blanch them for a few minutes. After draining them, peel them, cut them into wedges and remove the seeds. Place everything in a bowl and blend with an immersion blender, adding water, until you obtain a soft cream without lumps. Toast the diced bread in a pan with extra virgin olive oil and salt.
STEP 3
Serve the cold gazpacho with cubes of toasted bread, basil and Grana Padano petals.