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🍽️ Refreshing Gazpacho with Cucumber and Parsley

180 kcal · 30 min · 4 servings

Ingredients

• 3 slices Whole wheat toast
• Salt
• 400 g Tomatoes
• 400 g Bell peppers (2 red and 2 yellow bell peppers)
• 250 g Salad cucumber (0.5 salad cucumber)
• 2 Cloves of garlic
• 2 tsp Tomato paste
• 400 ml cold tomato juice
• 2 tsp Granulated vegetable broth
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 1 tsp Whole cane sugar
• Cayenne pepper
• 1 tbsp Butter

Instructions

1. 1. Remove the crusts from the whole wheat toast slices.
2. 2. Cut one slice into small cubes.
3. 3. Lightly salt the bread cubes.
4. 4. Soak the cubed bread in 4 tablespoons of lukewarm water.
5. 5. Pour boiling water over the tomatoes.
6. 6. Peel the skin off the tomatoes.
7. 7. Remove the core and seeds from the tomatoes.
8. 8. Finely chop the tomato flesh.
9. 9. Wash the peppers thoroughly.
10. 10. Remove the stems and seeds from the peppers.
11. 11. Halve the peppers lengthwise.
12. 12. Remove the white inner membranes of the peppers.
13. 13. Dice the peppers finely.
14. 14. Peel the cucumber.
15. 15. Halve the cucumber lengthwise.
16. 16. Remove the core and seeds from the cucumber.
17. 17. Dice the cucumber finely.
18. 18. Peel the garlic clove.
19. 19. Finely chop the garlic.
20. 20. Take the soaked bread out of the water.
21. 21. Place the bread, tomatoes, and garlic into a blender.
22. 22. Take half of the red and yellow pepper cubes.
23. 23. Add the half of the peppers and all the cucumber cubes to the blender.
24. 24. Add tomato paste, tomato juice, and broth.
25. 25. Blend all ingredients into a smooth soup.
26. 26. Season the soup with olive oil.
27. 27. Add lemon juice.
28. 28. Add raw cane sugar.
29. 29. Salt the soup to taste.
30. 30. Add cayenne pepper.
31. 31. Taste the soup and adjust seasoning if needed.
32. 32. Place the soup in the refrigerator for approx. 1 hour.
33. 33. Cut the remaining whole wheat toast bread into small cubes.
34. 34. Heat butter in a pan.
35. 35. Fry the bread cubes in the butter until crispy.
36. 36. Stir the cold gazpacho well.
37. 37. Distribute the soup onto plates.
38. 38. Save some fresh vegetable cubes.
39. 39. Sprinkle the soup with the saved vegetable cubes.
40. 40. Sprinkle the soup with the crispy bread cubes (croutons).
41. 41. Serve the gazpacho.

Nutrition per serving

• kcal: 180
• Protein: 5 g · Fett/Fat: 9 g · Carbs: 19 g