- Put the tomato in a pot of boiling water. When the skin starts to wrinkle, scoop it out and put it in a bowl of cold water with ice. Once cooled, peel the tomato skin.
- Cut the green pepper, the peeled tomatoes, the onion and the crusty bread in small pieces and grind them in a mixer together with some garlic.
- Remove the seeds from the melon and mix the pulp with the other ingredients.
- Add 1 and a half tablespoons of olive oil, 1 spoon of vinegar and stir. Season with salt.
- Put it in the refrigerator and let it rest for a couple of hours.
- You can serve the gazpacho in the melon peels.