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🍽️ Fresh Homemade Gazpacho

90 kcal · 30 min · 4 servings

Fresh Homemade Gazpacho Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the crusts from the toast bread.
  2. 2. Soak the crustless bread in a bowl of water.
  3. 3. Peel the onion and the garlic.
  4. 4. Dice the onion and garlic very finely.
  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. Shock the tomatoes immediately under cold water.
  8. 8. Peel the skin off the tomatoes.
  9. 9. Halve the tomatoes and remove the core.
  10. 10. Peel the cucumber completely.
  11. 11. Halve the peeled cucumber lengthwise.
  12. 12. Scrape the seeds out of the cucumber half.
  13. 13. Remove the stem base and seeds from the bell peppers.
  14. 14. Wash the prepared bell peppers.
  15. 15. Dice about one quarter of the cucumber into small cubes.
  16. 16. Dice about one quarter of the bell pepper into small cubes.
  17. 17. Dice about one quarter of the tomatoes into small cubes.
  18. 18. Cut the remaining part of the vegetables into coarse chunks.
  19. 19. Put the coarse vegetable chunks into the food processor.
  20. 20. Puree the vegetables into a smooth mixture.
  21. 21. Squeeze the soaked bread well.
  22. 22. Mix the squeezed bread with the finely diced onion and garlic into the vegetable puree.
  23. 23. Add about 250 milliliters of cold water.
  24. 24. Mix in the water until the desired consistency is reached.
  25. 25. Add the vinegar to the soup.
  26. 26. Add the olive oil to the soup.
  27. 27. Season the soup with a little salt.
  28. 28. Season the soup with cayenne pepper.
  29. 29. Mix all ingredients well together.
  30. 30. Place the soup covered in the fridge for at least 30 minutes.
  31. 31. Taste the cold soup one last time before serving.
  32. 32. Distribute the soup onto the plates.
  33. 33. Sprinkle the soup with the small vegetable cubes.
  34. 34. Garnish the soup with croutons if desired.

Nutrition per serving