gazpacho

Ingredients for 8 servings:

• 2 small garlic cloves, peeled
• 2 small jalapeno peppers, halved, without seeds
• 8 sprigs of chives, cleaned and finely chopped
• 2 stalks of celery, cleaned and finely chopped
• 1 medium-sized green bell pepper(s), cleaned, seedless, finely chopped
• 4 m.-sized tomatoes, cleaned, quartered
• 1 liter tomato juice
• 2 m.-sized cucumber(s), peeled, sliced
• 4 tsp lemon juice
• 2 pinches of salt
• ½ tbsp black pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cold vegetable soup

In a food processor fitted with a metal blade, finely chop the garlic, jalapeno peppers, chives, celery, bell peppers, and cucumbers, then combine them in a bowl. Then, roughly chop half of the tomatoes in the food processor and add them to the mixture in the bowl. Blend the remaining tomatoes with the tomato juice until smooth and add them to the bowl. Mix thoroughly and season with salt, pepper, and lemon juice. Serve the soup ice cold.