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🍲 Fresh Cold Tomato Soup

120 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cut off the hard crust from the toast bread.
  2. 2. Place the bread in a bowl and cover it with cold water.
  3. 3. Bring about 1 liter of water to a boil in a pot.
  4. 4. Wash the tomatoes thoroughly.
  5. 5. Cut a small cross into the bottom of each tomato.
  6. 6. Pour the boiling water over the tomatoes to blanch them (cook briefly in boiling water).
  7. 7. Shock the tomatoes immediately with cold water to stop the cooking process.
  8. 8. Peel the skin off the tomatoes.
  9. 9. Set aside one whole tomato for garnish.
  10. 10. Wash the bell pepper.
  11. 11. Cut the bell pepper in half.
  12. 12. Remove the green stem and seeds from the bell pepper.
  13. 13. Cut the bell pepper into small cubes.
  14. 14. Set aside about 1 tablespoon of the bell pepper cubes for garnish.
  15. 15. Peel the garlic.
  16. 16. Cut the onion in half.
  17. 17. Peel the onion.
  18. 18. Chop the onion roughly.
  19. 19. Wash the cucumber.
  20. 20. Chop the cucumber roughly.
  21. 21. Squeeze the soaked bread well to remove the water.
  22. 22. Place the bread, garlic, onion, cucumber, bell pepper, and peeled tomatoes into a tall blending cup.
  23. 23. Blend all ingredients thoroughly until a smooth mixture forms.
  24. 24. Add about 250 ml of cold water gradually.
  25. 25. Mix further until the soup reaches the desired consistency.
  26. 26. Season the soup with olive oil, vinegar, salt, and pepper.
  27. 27. Cut the reserved bell pepper into even smaller pieces.
  28. 28. Cut the reserved tomato into quarters.
  29. 29. Remove the seeds from the tomato quarters.
  30. 30. Finely dice the seeded tomatoes.
  31. 31. Wash the basil.
  32. 32. Shake the basil dry.
  33. 33. Pluck the basil leaves from the stems.
  34. 34. Taste the gazpacho one last time and adjust seasoning if needed.
  35. 35. Add the fine vegetable cubes to the soup.
  36. 36. Sprinkle the basil leaves over the soup.
  37. 37. Serve the cold soup and enjoy.

Nutrition per serving