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🍽️ Colorful Gazpacho with Fresh Vegetable Cubes

241 kcal · 30 min · 4 servings

Ingredients

• 2 slices toast bread
• 1 clove garlic
• 600 g tomatoes (fully ripe)
• 1 cucumber
• 2 yellow bell peppers
• 1 red bell pepper
• 1 tbsp sherry vinegar
• 6 tbsp olive oil
• salt
• sugar
• cayenne pepper
• 2 tbsp chive rings

Instructions

1. 1. Soak the toast bread in some water.
2. 2. Peel the garlic and dice it finely.
3. 3. Cut a cross into the bottom of the tomatoes.
4. 4. Blanch the tomatoes briefly in boiling water until the skin starts to split.
5. 5. Shock the tomatoes with cold water.
6. 6. Peel the skin off the tomatoes.
7. 7. Quarter the tomatoes and remove the core.
8. 8. Peel the cucumber and cut it in half lengthwise.
9. 9. Scoop out the seeds from the cucumber.
10. 10. Wash the bell peppers and halve them.
11. 11. Remove the seeds and white inner membranes from the peppers.
12. 12. Peel the bell peppers, preferably using a vegetable peeler.
13. 13. Dice 1/4 of the cucumber, 1/2 of the yellow pepper, and 1/2 of the red pepper very finely.
14. 14. Cut the remaining part of the vegetables into coarse pieces.
15. 15. Place the finely diced vegetable pieces together with the garlic and tomatoes into a blender.
16. 16. Puree the ingredients into a smooth gazpacho.
17. 17. Pour the gazpacho into glasses for serving.
18. 18. Sprinkle the gazpacho with the coarse vegetable cubes and fresh chives.
19. 19. Drizzle the remaining oil over the dish.

Nutrition per serving

• kcal: 241
• Protein: 5 g · Fett/Fat: 16 g · Carbs: 18 g