gazpacho

Ingredients for 6 servings:

• ½ kg cherry tomatoes
• ½ cucumber(s)
• 1 bell pepper(s), green, peeled and deseeded
• 1 red bell pepper(s), peeled and deseeded
• 1 vegetable onion(s)
• 750 ml tomatoes, pureed
• 250 ml vegetable broth, cold
• 50 ml balsamic vinegar, lighter
• 75 ml olive oil
• 2 garlic cloves, crushed
• 1 small chili pepper(s), without seeds
• salt and pepper
• Sugar

Instructions

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

cold vegetable soup from Spain

Finely dice the vegetables (Tip: I use the 3 mm disc from a meat grinder; it’s less work and the flavor is the same). Place the vegetables in a bowl. Mix the passata with the vegetable broth, vinegar, oil, garlic, and chili, and pour over the vegetables. Season with salt, pepper, and sugar and serve cold (over ice). I serve this with toasted farmhouse bread rubbed with garlic, lightly salted, and drizzled with olive oil. Perfect on hot summer days!