Gazpacho à la George

Ingredients for 4 servings:

• 1 large can of tomatoes, peeled
• 1 cucumber(s)
• 1 bell pepper(s), red or yellow
• 1 tsp tomato paste
• 2 shallots
• 2 cloves garlic
• 250 ml vegetable stock
• 100 ml red wine, dry
• 2 slices toast bread, crust removed
• 1 tsp sweet paprika powder
• 1 tsp, leveled salt
• 1 pinch(s) of sugar
• 2 tbsp Worcestershire sauce
• 1 shot of balsamic vinegar, white
• ½ tsp Tabasco

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

fruity, delicate, cold tomato soup from Spain

Combine all ingredients except the oil in a blender. Peel the onion and garlic beforehand, of course, and remove the germ in the middle of the garlic clove (this doesn’t matter when cooking or frying, but if used raw, the germ can cause digestive and stomach problems). Puree everything with a hand blender and season again with salt, sugar, white balsamic vinegar, Worcestershire sauce, and Tabasco. Now blend with the olive oil using the blender. Chill for 2 hours. Blend again with the hand blender before serving (it should be slightly foamy). Tips: Rosemary croutons are a great garnish. If you want to serve this as a main course on hot days, a platter of Serrano ham, Spanish or Italian salami, and cheese goes wonderfully with it, accompanied by a fresh, fruity wine and ciabatta.