Tomato and pepper gazpacho

Ingredients for 2 servings:

• 500 g tomatoes, fully ripe
• ½ cucumber(s)
• 1 pointed pepper, red
• 1 large shallot(s)
• 1 clove(s) garlic
• 1 dash of olive oil
• 2 tbsp sour cream
• some vinegar, (walnut)
• Sea salt, from the mill
• Black pepper, freshly ground
• 1 dashes balsamic cream
• 2 stalks of chives
• 2 slices of wholemeal toast

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

without bread “IN” the soup – but “ON” the edge of the plate

Make a cross-shaped incision in the tomatoes on the stem and briefly blanch them in boiling water. Then peel and deseed them. Quarter and deseed the peppers. Peel and roughly chop the onion. Peel and roughly chop the garlic. Roughly chop the tomatoes, peppers, and cucumber (set aside a few small pieces of cucumber and tomato for the soup garnish). Finely purée the tomatoes, peppers, cucumber, onion, and garlic in a blender and transfer to a bowl. Add a generous splash of olive oil and a small splash of vinegar and season with salt and pepper. Refrigerate the gazpacho for 2 hours to allow it to chill thoroughly. If you want it to cook quickly, place it in the freezer and check it every 15 minutes after the first half hour. In the meantime, finely chop the chives. When it’s cold enough, transfer to a deep plate and drizzle with balsamic vinegar in a spiral on top of the soup. Place a tablespoon of sour cream in the center, add diced cucumber and tomatoes around it, and sprinkle the chives on top. Cut the toast into triangles and place on the edge of the plate.