← All recipes

🍽️ Fresh Gazpacho with Tomatoes

108 kcal · 30 min · 4 servings

Ingredients

• 1 slice toast bread
• 0.5 vegetable onion
• 2 garlic cloves
• 500 g fully ripe tomatoes
• 0.5 salad cucumber
• 3 red bell peppers
• 2 spring onions
• 1 tbsp sherry vinegar
• 1 tbsp olive oil
• salt
• cayenne pepper

Instructions

1. 1. Remove the crusts from the toast bread and place the slices in water briefly to soften them.
2. 2. Peel the onion and garlic and chop both very finely.
3. 3. Pour boiling water over the tomatoes, remove the skin, halve them, remove the seeds, and chop the flesh into coarse cubes.
4. 4. Wash the cucumber, cut it in half lengthwise, and remove the seeds.
5. 5. Wash the peppers, halve them, and remove the white ribs and seeds.
6. 6. Cut one pepper and half of the cucumber into approx. 1 cm cubes and set them aside.
7. 7. Cut the remaining part of the cucumber and the two remaining peppers into coarse chunks.
8. 8. Wash the spring onions and remove the tough ends.
9. 9. Squeeze the toast bread well and add it to a blender along with the chopped onion, garlic, tomatoes, coarse vegetable chunks, and spring onions.
10. 10. Add approx. 250 ml of cold water gradually and blend until the desired consistency is reached.
11. 11. Add the vinegar and oil, and season the soup with salt and cayenne pepper.
12. 12. Place the soup in the refrigerator for at least 1 hour to chill it.
13. 13. Taste the soup again before serving and garnish it with the vegetable cubes set aside earlier.

Nutrition per serving

• kcal: 108
• Protein: 4 g · Fett/Fat: 4 g · Carbs: 14 g