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🍽️ Refreshing Gazpacho with Herb Crust

109 kcal · 30 min · 4 servings

Ingredients

• 500 g tomatoes
• 150 g cucumber
• 1 small onion
• 2 garlic cloves
• 1 tsp pink, pickled pepper
• 2 tbsp parsley
• 100 ml red grape juice
• 100 ml vegetable broth
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• coarse sea salt
• 2 tbsp whole wheat breadcrumbs
• 0.25 tsp dried thyme
• 4 sprigs parsley (for garnish)

Instructions

1. 1. Make a cross cut on the bottom of the tomatoes.
2. 2. Pour boiling water over the tomatoes.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the tomatoes in half.
5. 5. Dice the tomato flesh.
6. 6. Catch the released tomato juice.
7. 7. Peel the cucumber.
8. 8. Cut the cucumber in half lengthwise.
9. 9. Scrape out the seeds with a spoon.
10. 10. Finely dice the cucumber flesh.
11. 11. Peel the onions.
12. 12. Peel the garlic cloves.
13. 13. Finely chop the onions and garlic.
14. 14. Coarsely crush the pepper in a mortar.
15. 15. Wash the parsley.
16. 16. Pluck the parsley leaves from the stems.
17. 17. Finely chop the parsley leaves.
18. 18. Put the tomatoes into a blender.
19. 19. Add the cucumber to the blender.
20. 20. Add the crushed pepper to the blender.
21. 21. Add the grape juice to the blender.
22. 22. Add half of the chopped onions to the blender.
23. 23. Add the garlic to the blender.
24. 24. Blend the ingredients finely.
25. 25. Pour the vegetable broth into the puree mixture.
26. 26. Stir the olive oil into the mixture.
27. 27. Stir the remaining onions into the mixture.
28. 28. Season the soup with vinegar.
29. 29. Season the soup with sea salt.
30. 30. Place the soup in the refrigerator for at least 1 hour.
31. 31. Moisten the rim of 4 glasses with water.
32. 32. Mix the breadcrumbs with thyme.
33. 33. Add a little salt to the breadcrumb mixture.
34. 34. Dip the glasses with the rim into the breadcrumb mixture.
35. 35. Fill the ice-cold gazpacho into the glasses.
36. 36. Garnish each glass with a parsley leaf.
37. 37. Serve the gazpacho.

Nutrition per serving

• kcal: 109
• Protein: 2 g · Fett/Fat: 6 g · Carbs: 12 g