← All recipes

🍽️ Refreshing Gazpacho Soup with Grapes

129 kcal · 405 min · 4 servings

Ingredients

• 1 slice toast bread (or white bread)
• 1 white onion
• 2 garlic cloves
• 600 g fully ripe tomatoes
• 1 cucumber
• 2 red bell peppers
• 1 tbsp lemon juice
• 1 tbsp olive oil
• salt
• paprika powder (sweet)
• pepper (from the mill)
• 150 g red grapes
• 2 sprigs basil

Instructions

1. 1. Cut off the hard crust from the toast bread.
2. 2. Place the soft bread inside in a bowl of water for a short time to soften.
3. 3. Peel the onion and the garlic clove.
4. 4. Dice the onion and garlic into very small cubes.
5. 5. Cut a small cross into the bottom of the tomatoes.
6. 6. Pour boiling water over the tomatoes in a bowl.
7. 7. Let the tomatoes sit for a moment.
8. 8. Dip the tomatoes in cold water so the skin peels off easily.
9. 9. Cut the peeled tomatoes into quarters.
10. 10. Remove the hard stem end and seeds from the tomato quarters.
11. 11. Wash the cucumber.
12. 12. Cut off the ends of the cucumber.
13. 13. Divide the cucumber lengthwise into four strips.
14. 14. Cut the cucumber strips into bite-sized pieces.
15. 15. Take about half of the cucumber pieces and set them aside.
16. 16. Wash the grapes.
17. 17. Peel off the skin from the grapes.
18. 18. Halve the grapes lengthwise.
19. 19. Carefully remove the seeds from the grape halves.
20. 20. Rinse the basil briefly under cold water.
21. 21. Shake the basil dry.
22. 22. Gently pluck the basil leaves off the stems.
23. 23. Add the reserved cucumber pieces to the cold soup.
24. 24. Add the prepared grapes to the cold soup.
25. 25. Season the soup to your liking with salt.
26. 26. Season the soup to your liking with pepper.
27. 27. Season the soup to your liking with vinegar.
28. 28. Serve the gazpacho as desired in small ice bowls.
29. 29. Garnish the soup with the fresh basil leaves.

Nutrition per serving

• kcal: 129
• Protein: 4 g · Fett/Fat: 4 g · Carbs: 19 g