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🍽️ Refreshing cold tomato soup

296 kcal · 30 min · 4 servings

Ingredients

• 300 g beefsteak tomato
• 0.25 cucumber
• 1 bell pepper
• 1 onion
• 2 garlic cloves
• 3 tbsp breadcrumbs
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• salt
• pepper
• 1 egg
• 1 spring onion

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes into eight pieces.
3. 3. Peel the cucumber.
4. 4. Cut the cucumber in half lengthwise.
5. 5. Scoop out the seeds from the cucumber halves with a spoon.
6. 6. Roughly chop the cucumber.
7. 7. Place the cucumber, tomatoes, and about 150 milliliters of cold water into the blender.
8. 8. Puree the mixture in the blender.
9. 9. Cut the pepper in half.
10. 10. Remove the core from the pepper.
11. 11. Wash the pepper.
12. 12. Peel the onion.
13. 13. Finely chop the onion.
14. 14. Peel the garlic cloves.
15. 15. Place the pepper, onion, and garlic cloves into the blender.
16. 16. Puree the vegetables in the blender.
17. 17. Strain the pureed vegetables through a fine sieve.
18. 18. Stir in the breadcrumbs.
19. 19. Season the soup with salt and pepper.
20. 20. Add the vinegar.
21. 21. Add the olive oil.
22. 22. Cover the soup.
23. 23. Place the soup in the refrigerator to chill.
24. 24. Peel the egg.
25. 25. Finely chop the egg.
26. 26. Wash the spring onions.
27. 27. Trim the ends of the spring onions.
28. 28. Slice the white and light green parts of the spring onions into small rings.
29. 29. Fill small bowls with the cold gazpacho.
30. 30. Garnish the soup with the chopped egg.
31. 31. Garnish the soup with the spring onion rings.

Nutrition per serving

• kcal: 296
• Protein: 8 g · Fett/Fat: 19 g · Carbs: 23 g