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🍽️ Fresh Gazpacho with Homemade Baguette

529 kcal · 30 min · 4 servings

Fresh Gazpacho with Homemade Baguette Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix the yeast with 400 grams of lukewarm water and the wheat bread mix.
  2. 2. Knead the ingredients for about 10 minutes to form a soft dough.
  3. 3. Cover the dough and let it rest for about 45 minutes until it has doubled in size.
  4. 4. Preheat the oven to 240 degrees Celsius using hot air mode.
  5. 5. Use the steam injection function of your oven if you have one.
  6. 6. Sprinkle flour on your work surface and place the soft dough on top.
  7. 7. Divide the dough into two equal halves using a dough scraper.
  8. 8. Roll both dough portions briefly in flour.
  9. 9. Place the doughs on a greased baguette baking tray or a regular baking sheet.
  10. 10. Bake the baguettes in the preheated oven at 240 degrees Celsius hot air for about 25 minutes.
  11. 11. Remove the baguettes from the oven and let them cool down briefly.
  12. 12. Peel the cucumber and cut it into coarse chunks.
  13. 13. Remove the stem from the tomato and seed the pepper.
  14. 14. Place the cucumber, tomato, pepper, 150 grams of water, the garlic clove, the vinegar, 0.25 teaspoons of salt, 0.25 teaspoons of pepper, a pinch of sugar, and the cumin into a blender.
  15. 15. Blend all ingredients until smooth.
  16. 16. Stir in 2 tablespoons of olive oil into the gazpacho at the end.
  17. 17. Halve the cherry tomatoes.
  18. 18. Dice the small cucumber.
  19. 19. Mix the tomatoes and cucumber with 2 tablespoons of oil.
  20. 20. Season the salad with a pinch each of salt, pepper, and oregano.
  21. 21. Garnish the gazpacho with the prepared salad.
  22. 22. Serve the baguette alongside the cold soup.

Nutrition per serving