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🍽️ Quick Gazpacho

106 kcal · 30 min · 4 servings

Ingredients

• 2 slices toast bread (or white bread)
• 1 white onion
• 2 garlic cloves
• 1 red chili pepper
• 600 g fully ripe tomatoes
• 1 cucumber
• 1 yellow bell pepper
• 1 tbsp sherry vinegar
• 1 tbsp olive oil
• salt
• cayenne pepper

Instructions

1. 1. Remove the hard crust from the toast bread.
2. 2. Place the bread in a bowl with some water and let it soak.
3. 3. Peel the onion and the garlic.
4. 4. Dice the onion and the garlic finely.
5. 5. Remove the stem end of the chili pepper.
6. 6. Cut the chili pepper in half lengthwise.
7. 7. Scrape out the seeds from the chili pepper.
8. 8. Cut the chili flesh into thin strips.
9. 9. Make a small cross-shaped incision on the bottom of each tomato.
10. 10. Pour boiling water over the tomatoes.
11. 11. Shock the tomatoes immediately in cold water.
12. 12. Peel the skin off the tomatoes.
13. 13. Halve the tomatoes.
14. 14. Remove the inside with the seeds and the stem attachments.
15. 15. Peel the salad cucumber.
16. 16. Cut the cucumber in half lengthwise.
17. 17. Remove the seeds from the cucumber.
18. 18. Wash the bell pepper thoroughly.
19. 19. Remove the stem and seeds of the bell pepper.
20. 20. Cut the bell pepper into coarse cubes.
21. 21. Put the bell pepper, the cucumber, and the tomatoes into the food processor.
22. 22. Puree the vegetables into a smooth mixture.
23. 23. Squeeze the soaked bread well to remove excess liquid.
24. 24. Stir in the vinegar, olive oil, some salt, and cayenne pepper into the vegetable mixture.
25. 25. Place the soup covered in a cool place for at least 30 minutes.
26. 26. Taste the soup again after cooling.
27. 27. Fill the soup into bottles as desired.
28. 28. Serve the soup with a straw.

Nutrition per serving

• kcal: 106
• Protein: 4 g · Fett/Fat: 4 g · Carbs: 14 g