gazpacho

Ingredients for 6 servings:

• 900 g tomatoes, ripe
• 250 g cucumber(s)
• 200 g red bell pepper(s), pitted and chopped
• 2 garlic cloves, crushed
• 175 g white bread, fresh crumbs
• 2 tbsp vinegar (white wine vinegar)
• 2 tbsp tomato paste
• 7 tbsp olive oil
• salt and pepper
• 2 slices of white bread without crust, cut into small cubes
• Mixed vegetables (tomatoes, cucumbers, red onions), finely chopped
• Egg(s), hard-boiled, chopped
• Parsley, finely chopped
• Tarragon, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the tomatoes in boiling water for 30 seconds, rinse with cold water, peel, and quarter. Peel and roughly chop the cucumber. In a bowl, combine the tomatoes and cucumber with the paprika, garlic, breadcrumbs, vinegar, tomato paste, and 5 tablespoons of olive oil, and season with salt and pepper. Blend in batches in a blender until as smooth as possible. Add a little cold water and chill for several hours. Fry the bread in 2 tablespoons of oil until golden brown. Season the soup to taste, ladle into soup bowls, and add 1-2 ice cubes to each serving. Serve with croutons, finely chopped vegetables, a chopped egg, and chopped herbs; everyone can help themselves to some.