gazpacho

Ingredients for 4 servings:

• 250 g white bread without crust
• 500 ml vegetable stock
• 500 g beef tomatoes, peeled, pitted and roughly chopped
• 1 onion(s), coarsely chopped
• 1 cucumber(s), peeled, pitted and roughly diced
• 1 red bell pepper(s), cleaned and cut into bite-sized pieces
• 4 cloves garlic
• 25 ml olive oil
• Salt and pepper, white
• Vinegar (red wine vinegar)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cold vegetable soup

Tear the white bread into pieces and place it in a bowl. Pour a quarter of the vegetable stock over it and let it steep for a while. Place the tomatoes, onion, cucumber, bell pepper, garlic cloves, and olive oil in a food processor and blend with the soaked bread until creamy. Gradually add the vegetable stock. Make sure the gazpacho doesn’t become too runny. Season with salt and pepper and add a little vinegar to taste. Refrigerate the gazpacho for at least 2 hours. Ladle the soup into soup bowls and serve. Serve with toasted white bread cubes, chopped hard-boiled eggs, or finely diced raw vegetables.