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🍲 Fresh Gazpacho with Bell Pepper and Cucumber

110 kcal · 30 min · 4 servings

Ingredients

• Vine-ripened tomatoes 800 g
• Peppers, red 1 pc.
• Cucumbers 1 pc.
• Onions, red 2 pcs.
• Garlic cloves 2 pcs.
• Lemons 1 pc.
• Sea salt pinch
• Sugar pinch
• Toast bread 2 slices
• Balsamic vinegar, light 2 tbsp
• Olive oil 4 tbsp
• Pepper, black ground pinch

Instructions

1. 1. Rinse all the vegetables thoroughly under running water.
2. 2. Cut the tomato in half and remove the hard stem.
3. 3. Dice the tomato into small cubes.
4. 4. Halve the bell pepper and remove the stem and seeds.
5. 5. Cut the bell pepper into pieces about one centimeter in size.
6. 6. Slice the cucumber lengthwise and trim off the ends.
7. 7. Dice the cucumber into cubes of about one centimeter.
8. 8. Halve the onion and peel it.
9. 9. Finely dice the onion.
10. 10. Peel the garlic cloves.
11. 11. Dice the garlic as well.
12. 12. Wash the lemon and cut it in half.
13. 13. Squeeze the juice from the lemon.
14. 14. Place the diced vegetables, onions, and garlic into a large bowl.
15. 15. Add sea salt, sugar, and four teaspoons of lemon juice.
16. 16. Mix everything thoroughly together.
17. 17. Soak the toast in balsamic vinegar and olive oil.
18. 18. Remove a small handful of vegetables for garnish and set them aside.
19. 19. Puree the remaining vegetables along with the juice until smooth.
20. 20. Slowly stir the soaked toast into the soup.
21. 21. Dilute the gazpacho with a little cold water if necessary.
22. 22. Season the soup finally with salt and pepper.
23. 23. Pour the gazpacho onto plates.
24. 24. Garnish the plates with the reserved vegetables.

Nutrition per serving

• kcal: 110
• Protein: 3 g · Fett/Fat: 7 g · Carbs: 12 g