Natural gazpacho instant preparation, with the following percentage of mass of ingredients: 60-40% tomato powder, 30-20% bread crumbs, 10-5% oil, 8-5% dehydrated cucumber , 8-5% of pepper powder, 8-5% of garlic powder, 5-3% of vinegar, and 4-2% of salt, characterized by obtaining from the following stages or procedure: - A first stage in which the packaged dehydrated mixture is prepared and which consists of the following sub-steps: i. the mixture is made by adding the vinegar to the breadcrumbs progressively while stirring the mixture to homogenize it； ii. the mixture is filtered, passing it through a sieve to free it of possible lumps； iii. dry cucumber, pepper, garlic, salt, oil and finally tomato are added； always in a progressive way, dosing and stirring at the same time to produce a good homogenization of the mixture that is packaged in an impermeable and hermetic food container, ready for distribution. - A second stage in which ready-to-drink gazpacho is prepared by pouring 250 grams of packed product per liter of boiling water, and crushed until it is completely homogeneous and uniform, then adding cold water until the proper consistency. (Machine-translation by Google Translate, not legally binding)1. Gazpacho natural de preparación instantánea, con los siguientes tantos por ciento en masa de ingredientes: 60-40% de tomate en polvo, 30-20% de pan rallado, 10-5% de aceite, 8-5% de pepino deshidratado, 8-5% de pimiento en polvo, 8-5% de ajo en polvo, 5-3% de vinagre, y 4-2% de sal, caracterizado por obtenerse a partir de las siguientes etapas o procedimiento: - Una primera etapa en la que se prepara la mezcla deshidratada envasada y que consta de las siguientes subetapas: i. se elabora la mezcla añadiendo el vinagre al pan rallado de forma progresiva mientras se agita la mezcla para homogeneizarla； ii. se filtra la mezcla, haciéndola pasar por un tamiz para liberarla de posibles grumos； iii. se añade en seco el pepino, el pimiento, el ajo, la sal, el aceite y
