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🍽️ Creamy yellow tomato soup with fresh cubes

68 kcal · 30 min · 4 servings

Creamy yellow tomato soup with fresh cubes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Tear the white bread into small pieces.
  2. 2. Place the bread pieces in lukewarm water and let them soak.
  3. 3. Peel the garlic.
  4. 4. Press the garlic through a press.
  5. 5. Wash the tomatoes thoroughly.
  6. 6. Remove the hard stem area from the tomatoes.
  7. 7. Cut the tomatoes into quarters.
  8. 8. Remove the inner core with seeds from the tomato quarters.
  9. 9. Cut the tomato flesh into small cubes.
  10. 10. Set aside some of the tomato cubes to use as garnish later.
  11. 11. Peel the cucumber completely.
  12. 12. Cut the cucumber in half lengthwise.
  13. 13. Remove the inner core with seeds from the cucumber halves.
  14. 14. Cut the cucumber flesh into small cubes.
  15. 15. Set aside some of the cucumber cubes to use as garnish later.
  16. 16. Squeeze the soaked bread well so that it is dry.
  17. 17. Add the squeezed bread pieces, the pressed garlic, and the vegetable broth to the remaining tomato cubes.
  18. 18. Also add the remaining cucumber cubes.
  19. 19. Puree the entire mixture roughly with a hand blender.
  20. 20. Add a little more or less broth as needed to achieve the desired consistency.
  21. 21. Season the soup with salt, pepper, and vinegar.
  22. 22. Fill the gazpacho into bowls.
  23. 23. Place the bowls in the refrigerator for one hour so that the soup is well chilled.
  24. 24. Sprinkle the cold soup with the reserved tomato and cucumber cubes.
  25. 25. Serve the soup immediately.

Nutrition per serving