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🍽️ Fresh Spanish Tomato Soup (Gazpacho)

126 kcal · 30 min · 4 servings

Ingredients

• 1 slice whole wheat baguette
• 1 onion
• 2 garlic cloves
• 4 fully ripe tomatoes
• 1 cucumber
• 2 bell peppers (red and yellow)
• 1 tbsp sherry vinegar
• 1 tbsp olive oil
• salt
• cayenne pepper
• 2 sprigs basil
• 2 sprigs parsley

Instructions

1. 1. Remove the crust from the baguette.
2. 2. Place the bread slices in a bowl with some water and let them soak.
3. 3. Peel the onion and the garlic.
4. 4. Dice the onion and garlic into very small cubes.
5. 5. Make small cross-shaped cuts in the skin of the tomatoes.
6. 6. Pour boiling water over the tomatoes in a bowl.
7. 7. Shock the tomatoes immediately with cold water.
8. 8. Peel the skin off the tomatoes.
9. 9. Cut the tomatoes into quarters.
10. 10. Remove the seeds and the hard stem bases from the tomatoes.
11. 11. Peel the salad cucumber.
12. 12. Cut the cucumber in half lengthwise.
13. 13. Remove the seeds from the cucumber.
14. 14. Wash the bell peppers thoroughly.
15. 15. Peel the bell peppers.
16. 16. Cut the bell peppers in half in the middle.
17. 17. Remove the seeds and the inside of the pepper (clean).
18. 18. Take about a quarter of the cucumber, the pepper, and the tomatoes for the garnish.
19. 19. Dice these small amounts into fine cubes.
20. 20. Cut the remaining part of the vegetables into coarse pieces.
21. 21. Put the coarse vegetable pieces into the food processor.
22. 22. Puree the vegetables into a smooth mass.
23. 23. Squeeze the soaked bread well so that no water remains in it.
24. 24. Add the squeezed bread along with the diced onion and garlic to the vegetable puree.
25. 25. Mix everything well until it forms a homogeneous soup base.
26. 26. Add about 250 milliliters of cold water.
27. 27. Mix in the water until the soup has the desired consistency.
28. 28. Add the vinegar to the soup.
29. 29. Add the olive oil to the soup.
30. 30. Season the soup with some salt.
31. 31. Season the soup with cayenne pepper.
32. 32. Mix all ingredients well.
33. 33. Place the soup covered in a cool place.
34. 34. Let the soup cool for at least 30 minutes before serving.
35. 35. Taste the cold soup one last time at the end.
36. 36. Distribute the soup into glasses as you like.
37. 37. Sprinkle the small vegetable cubes over the soup.
38. 38. Wash the fresh herbs.
39. 39. Shake the herbs dry.
40. 40. Pluck the leaves from the herb stems.
41. 41. Garnish the soup with the herb leaves.

Nutrition per serving

• kcal: 126
• Protein: 4 g · Fett/Fat: 4 g · Carbs: 18 g