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🍽️ Fresh Tomato Gazpacho with Herbs

60 kcal · 30 min · 4 servings

Ingredients

• 1 slice toast bread
• 1 red onion
• 1 garlic clove
• 600 g tomatoes (fully ripe)
• 0.5 cucumber
• 1 red bell pepper
• 50 g green olives (pitted)
• 1 tbsp sherry vinegar
• 4 tbsp olive oil
• salt
• sugar
• cayenne pepper
• 1 handful fresh basil (green and purple)
• 5 chives

Instructions

1. 1. Soak the toast bread in some water.
2. 2. Peel the onion and the garlic.
3. 3. Dice the onion and the garlic.
4. 4. Score the bottom of the tomatoes in a cross shape.
5. 5. Blanch the tomatoes briefly in boiling water until the skin starts to split.
6. 6. Shock the tomatoes to stop the cooking process.
7. 7. Peel the skin off the tomatoes.
8. 8. Halve or quarter the tomatoes.
9. 9. Remove the seeds from the tomatoes.
10. 10. Peel the cucumber.
11. 11. Halve the cucumber lengthwise.
12. 12. Scrape the seeds out of the cucumber.
13. 13. Wash the bell pepper.
14. 14. Halve the bell pepper.
15. 15. Remove the seeds and the white inner membranes of the bell pepper.
16. 16. Cut the prepared vegetables into coarse pieces.
17. 17. Put the vegetable pieces together with the onion, the garlic, and the olives into a blender.
18. 18. Blend the ingredients into a fine puree.
19. 19. Squeeze out the soaked toast bread and add it to the soup mixture.
20. 20. Blend the soup again until it is smooth.
21. 21. Distribute the cold soup into shot glasses.
22. 22. Sprinkle the soup with fresh herbs.
23. 23. Serve the gazpacho immediately.

Nutrition per serving

• kcal: 60
• Protein: 1 g · Fett/Fat: 4 g · Carbs: 4 g