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🍽️ Fresh Basil Gazpacho

140 kcal · 30 min · 4 servings

Ingredients

• 1 slice whole wheat toast
• 400 g tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 200 g cucumber (0.5 cucumber)
• 2 garlic cloves
• 2 tsp tomato paste
• 200 ml tomato juice
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• sea salt
• pepper (from the mill)
• 1 handful chopped basil

Instructions

1. 1. Soak the toast bread in a small bowl of water.
2. 2. Cut a cross shape into the bottom of the tomatoes.
3. 3. Pour boiling water over the tomatoes.
4. 4. Immediately transfer the tomatoes to cold water to stop the cooking process.
5. 5. Peel the skin off the tomatoes.
6. 6. Remove the seeds from the tomatoes.
7. 7. Finely chop the tomato flesh.
8. 8. Remove the seeds and inner parts of the bell peppers.
9. 9. Dice the bell peppers into fine cubes.
10. 10. Peel the cucumber.
11. 11. Cut the cucumber in half lengthwise.
12. 12. Remove the seeds from the cucumber halves.
13. 13. Dice the cucumber into fine cubes.
14. 14. Peel the garlic.
15. 15. Finely chop the garlic.
16. 16. Squeeze the soaked bread and add it to a blender.
17. 17. Add the chopped tomatoes to the bread in the blender.
18. 18. Add the chopped garlic to the blender.
19. 19. Add the diced bell peppers to the blender.
20. 20. Add the diced cucumber to the blender.
21. 21. Add the tomato paste to the blender.
22. 22. Add the tomato juice to the blender.
23. 23. Blend all ingredients into a smooth soup.
24. 24. Add the olive oil to the soup.
25. 25. Add the vinegar to the soup.
26. 26. Add the honey to the soup.
27. 27. Season the soup with salt.
28. 28. Season the soup with pepper.
29. 29. Taste the soup and adjust the seasoning if necessary.
30. 30. Place the soup in the refrigerator for 1 to 2 hours.
31. 31. Pour the cold soup into small bowls.
32. 32. Sprinkle fresh basil over the soup.
33. 33. Serve the gazpacho.

Nutrition per serving

• kcal: 140
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 17 g