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🍲 Cold Strawberry Gazpacho with Crispy Toast Cubes

192 kcal · 30 min · 4 servings

Ingredients

• Strawberries 500 g
• Cucumbers 1 pc
• Peppers, red 2 pcs
• Onions, yellow 1 pc
• Garlic cloves 1 pc
• Olive oil 4 tbsp
• Balsamic vinegar, light 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Toast bread 2 slices
• Butter 2 tbsp
• Basil, fresh 10 g

Instructions

1. 1. Wash the strawberries thoroughly and remove the green leafy tops.
2. 2. Slice the strawberries.
3. 3. Wash the cucumber and the bell pepper.
4. 4. Halve the bell pepper and remove the seeds and the stem.
5. 5. Halve the onion and peel it.
6. 6. Dice the strawberries, cucumber, bell pepper, and onion into small cubes.
7. 7. Set aside about three tablespoons of the cubes to use for decoration later.
8. 8. Peel the garlic and chop it finely.
9. 9. Place the remaining cut vegetables into a bowl.
10. 10. Add olive oil, balsamic vinegar, salt, and pepper.
11. 11. Mix everything well together.
12. 12. Let the mixture marinate for about 15 minutes.
13. 13. Puree the vegetables together with the resulting juice until very smooth.
14. 14. Season the gazpacho to taste with salt and pepper.
15. 15. Remove the crust from the toast bread.
16. 16. Cut the toast bread into cubes.
17. 17. Heat a pan and melt the butter over medium heat.
18. 18. Fry the toast cubes in the butter for about 4 minutes until golden brown.
19. 19. Season the toasted cubes with salt and pepper.
20. 20. Place the cubes on kitchen paper to absorb any excess fat.
21. 21. Wash the basil and shake it dry.
22. 22. Pluck the basil leaves from the stems.
23. 23. Pour the gazpacho onto plates.
24. 24. Decorate the plates with the reserved vegetable cubes, the toasted toast cubes, and the basil.
25. 25. Serve the gazpacho cold.

Nutrition per serving

• kcal: 192
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 26 g