Persimon® kaki Gazpacho soup

500 g “Persimon®” kaki
400 g red tomatoes
Half a cucumber
50 g sweet red peppers
50 g green peppers
1 onion
1 scalded garlic clove
50 g soaked hard bread
1 tbsp cider vinegar
150 ml olive oil
Wash all vegetables in cold water, and don't forget to remove the seeds from the peppers.
Cut into small pieces and place in a large, splash-proof bowl.
Now peel the “Persimon®” kakis, remove the peduncle and cut them into pieces.
Put them in the bowl along with the bread, reserving some small kaki balls for the final presentation.
Add the scalded garlic clove (to make it blander) and the vinegar, and mix with a blender.
Strain the mix, then emulsify with olive oil and salt to taste.
Serve very cold in glasses or soup plates, adding a few “Persimon®” kaki balls on a skewer.