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🍽️ Classic cold tomato soup with soaked white bread

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)
• 200 g green bell peppers (1 green bell pepper)
• 200 g red bell peppers (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 thinning)
• 30 ml sherry vinegar (3 tbsp; possibly more for seasoning)
• pepper

Instructions

1. 1. Remove the hard crust from the white bread and crumble the soft bread core into a large bowl.
2. 2. Add a pinch of salt, two teaspoons of olive oil, and enough cold water to just cover the bread.
3. 3. Wash the tomatoes and place them in boiling water for a few seconds.
4. 4. Remove the tomatoes, rinse them immediately under cold water, and peel off the skin.
5. 5. Halve the peeled tomatoes, remove the hard stem ends, and chop them roughly.
6. 6. Place the tomato cubes into the stand mixer.
7. 7. Halve the bell peppers, remove the seeds and membranes, and rinse them.
8. 8. Cut the bell peppers into small cubes.
9. 9. Remove about one tablespoon of red and one tablespoon of green pepper cubes and set them aside.
10. 10. Add the remaining pepper pieces to the mixer with the tomatoes.
11. 11. Peel the onion and chop it finely.
12. 12. Remove two tablespoons of the onion cubes and save them for later.
13. 13. Add the remaining onion pieces to the mixer.
14. 14. Peel the garlic and chop it finely.
15. 15. Add the chopped garlic to the mixer.
16. 16. Peel the cucumber and cut it in half lengthwise.
17. 17. Dice the cucumber halves finely.
18. 18. Remove two tablespoons of the cucumber cubes and set them aside.
19. 19. Add the remaining cucumber pieces to the mixer.
20. 20. Pour mineral water into the mixer.
21. 21. Blend all ingredients on the highest setting until a smooth mixture forms.
22. 22. Add the soaked bread along with the soaking liquid to the mixer.
23. 23. Add the vinegar and blend the mixture briefly again.
24. 24. Strain the soup through a fine sieve into a large bowl to make it completely smooth.
25. 25. Season the soup with salt and pepper to taste.
26. 26. Dilute the soup with more cold mineral water as desired until it is creamy but not too thick.
27. 27. Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour.
28. 28. Also cover the reserved vegetable cubes with plastic wrap and chill them.
29. 29. Take the cold soup out of the refrigerator and taste it again, adjusting with salt, pepper, and possibly vinegar.
30. 30. Stir the soup once and pour it into soup bowls or glasses.
31. 31. Drizzle one teaspoon of olive oil into the center of each serving.
32. 32. Distribute the reserved cubes of cucumber, pepper, and onion as a garnish on top.
33. 33. Serve the gazpacho immediately.

Nutrition per serving

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