Gazpacho (variant Chic)

Christmas Eve

1. At home on Christmas Eve morning it usually gets a bit exciting – not because nothing works – but because so much happens on that day. We mothers are often a little bit sensitive – who drive ourselves crazy during the preparations – because everything should work out. But does it have to be? NO – because nobody has to work hard at Christmas. With us it is like this = The morning starts without breakfast but with a good cup of coffee – with shopping at 7:00 a.m. Orders are picked up and the list of forgotten things is processed. Usually everything is done around 10 a.m. and we continue the day with an extensive Christmas breakfast (that one of my daughters prepared for my husband). Now the preparation for the arrival of some of my loved ones who will arrive at noon begins. One (son and partner) will be picked up from the airport by my husband around noon and the other (daughter) by me at her home. Thus the number of lunch eaters doubles to 6 people. So that we can strengthen ourselves a bit around 2 p.m.> for the common tree decoration <we have a very simple cold soup prepared the day before. This simple soup is intended to usher in the wonderful festive season together. Until Christmas Eve around 6:00 p.m. when "the giving of presents" and the big, well-prepared "feast" begins. We are doubling ourselves again in terms of persons. Now we are in our element. Family celebration 🙂 and that is the moment in the year that I personally love very much – all loved ones – my own children (4 in number) partly. with their partners and the sweet grandchildren with their sparkling eyes together at one table. This is the best day of the year – for me!

The> soup

1. The basis of the cold soup is a freshly cooked tomato soup. You can find these under the link >>>>>> Tomato soup fresh and fruity >>>>> Now add this basic recipe as ingredients to = boiled beef. They cook this in the soup. Add yoghurt and toast after the cooking time and then puree the soup with a blender. Now the soup has to be in the refrigerator for at least 6 hours, preferably overnight. Therefore, it is preferable to cook it the day before.
2. Cut the cucumber, bell pepper and onion into tiny cubes for the soup. This can also be prepared very well in a jar and put in a cool place.
3. As soon as you are ready to consume the soup, make lime juice and zest. Stir both into the cold soup.

Serving

1. I personally have illustrated it in 3 variants – have already served it that way. 1. the chic variant in porcelain look. 2. Crash ice is placed in a pasta plate and the soup is poured into soup glasses on top. 3. Standard fast variant = everything is on the table and is filled in soup plates.

Bon appetit and culinary greetings your Biggi ♥