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🍽️ Creamy cold tomato soup with white bread in the Thermomix

176 kcal · 30 min · 4 servings

Ingredients

• 100 g white bread (2 slices; from the day before)
• salt
• 6 tsp olive oil
• 800 g very ripe tomatoes (10 very ripe tomatoes)
• 1 green bell pepper
• 1 red bell pepper
• 100 g large white onions (1 large white onion)
• 1 clove garlic
• 700 g large salad cucumber (1 large salad cucumber)
• 150 ml still mineral water (possibly a little more for diluting)
• 30 ml sherry vinegar (3 tbsp; possibly more to taste)
• pepper

Instructions

1. 1. Cut off the crust from the white bread and place the soft center into a bowl.
2. 2. Add a pinch of salt, two teaspoons of oil, and enough cold water to just cover the bread.
3. 3. Wash the tomatoes, halve them, and remove the hard stem ends.
4. 4. Weigh the prepared tomatoes into the mixing bowl of the Thermomix.
5. 5. Wash the bell peppers, quarter them, and remove the inside with the seeds.
6. 6. Set aside one piece of bell pepper and put the rest into the mixing bowl.
7. 7. Peel the onion, remove the outer layers, quarter it, and add all pieces except one to the mixing bowl.
8. 8. Peel the garlic and add it to the mixing bowl as well.
9. 9. Peel the cucumber and cut it into rough chunks.
10. 10. Save one piece of cucumber and add the rest along with the remaining vegetables to the mixing bowl.
11. 11. Add mineral water to the mixing bowl.
12. 12. Chop the ingredients using a spatula through the lid opening for 15 seconds on speed 10.
13. 13. Then puree the mixture for 1 minute and 45 seconds on speed 10 until smooth.
14. 14. Dice the saved cucumber, bell pepper, and onion into small cubes.
15. 15. Store the cubes in a covered container in the refrigerator.
16. 16. Add the soaked bread along with the soaking liquid and vinegar to the mixing bowl.
17. 17. Puree the bread mixture for 30 seconds on speed 10.
18. 18. Season the soup with salt and pepper to taste.
19. 19. Thin the soup with a little more cold mineral water if necessary, so that it remains creamy.
20. 20. Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour.
21. 21. Take the cold soup out and taste it again, adjusting with salt, pepper, and possibly vinegar.
22. 22. Stir the soup once and pour it into soup bowls or glasses.
23. 23. Place one teaspoon of olive oil in the center of each portion.
24. 24. Garnish the soup with the prepared cubes of cucumber, bell pepper, and onion.
25. 25. Serve the gazpacho immediately.

Nutrition per serving

• kcal: 176
• Protein: 5 g · Fett/Fat: 6 g · Carbs: 23 g