🍽️ Refreshing cold tomato soup with crispy croutons

Name: Refreshing cold tomato soup with crispy croutons
Total time: 30 min
Yield: 4 servings
Ingredients: 1 yellow bell pepper; 1 green bell pepper; 250 g cucumber (0.5 cucumber); 6 tomatoes; 5 slices whole wheat toast bread; 5 tbsp olive oil; 1 onion; 1 garlic clove; 400 ml tomato juice; 5 tbsp lemon juice; 1 tbsp paprika powder; 0.5 tsp honey; salt; pepper

328 kcal · 30 min · 4 servings

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Ingredients

1 yellow bell pepper
1 green bell pepper
250 g cucumber (0.5 cucumber)
6 tomatoes
5 slices whole wheat toast bread
5 tbsp olive oil
1 onion
1 garlic clove
400 ml tomato juice
5 tbsp lemon juice
1 tbsp paprika powder
0.5 tsp honey
salt
pepper

Instructions

1. Wash the bell peppers thoroughly and remove the stems and seeds.
2. Peel the cucumber half and cut it in half lengthwise.
3. Remove the seeds from the cucumber halves.
4. Pour hot water over the tomatoes.
5. Drain the hot water and shock the tomatoes with cold water.
6. Remove the skin from the tomatoes.
7. Cut the peeled tomatoes into quarters.
8. Remove the seeds from the tomato quarters.
9. Take four slices of whole wheat toast bread and remove the hard crusts.
10. Soak the toast bread slices in four to five tablespoons of lukewarm water.
11. Cut the fifth toast slice into small cubes.
12. Heat one tablespoon of oil in a frying pan.
13. Fry the bread cubes until golden brown over medium heat.
14. Let the finished bread cubes drain on kitchen paper.
15. Peel the onion and the garlic.
16. Dice the onion and garlic finely.
17. Cut about one-fifth of the tomatoes, bell peppers, and cucumber into small cubes.
18. Mix these small cubes in a bowl.
19. Dice the remaining part of the vegetables roughly.
20. Squeeze the soaked toast bread through your hands to remove the liquid.
21. Press the tomato pulp through a fine sieve.
22. Mix the pulp pressed through the sieve with the tomato juice.
23. Add the roughly chopped vegetables, onions, garlic, tomatoes, tomato mixture, squeezed bread, lemon juice, paprika powder, and remaining olive oil to a blender.
24. Blend all ingredients until smooth.
25. Add a little water if needed to reach the desired consistency.
26. Season the soup with honey, salt, and pepper to taste.
27. Fill the finished gazpacho into four glasses.
28. Garnish the glasses with the small vegetable and bread cubes.
29. Place the glasses in the refrigerator until serving to chill the soup.
30. Enjoy the cold gazpacho directly from the glass.

Nutrition per serving

kcal: 328
Protein: 9 g · Fett/Fat: 14 g · Carbs: 40 g