Gazpacho à la Much

Ingredients for 4 servings:

• 4 cans of tomatoes, pureed
• 1 onion(s)
• 1 cucumber(s)
• 2 bell peppers
• 6 tbsp olive oil
• e.g. salt and pepper
• e.g. Tabasco
• e.g. vegetable broth
• Sugar
• 3 cloves garlic
• 2 slices of crustless toast
• ½ peeled zucchini
• 15 tbsp balsamic vinegar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

cold vegetable soup from Spain – healthy, delicious and always a classic for summer, but also winter

Peel the zucchini and cucumber, roughly remove the seeds, and chop them into small pieces along with the onion, garlic, and bell peppers. If you like, you can set aside a few strips of bell pepper to add to the soup later. The toast serves to thicken the soup—simply tearing it into large shreds is perfectly sufficient. Now place the toast pieces in the blender along with all the vegetables and puree until very smooth. Then transfer to a large bowl. Add the passata, balsamic vinegar, and olive oil, and season with salt, pepper, a dash of Tabasco, and a pinch of sugar. If the consistency is too thick for your liking, you can simply add a little vegetable stock—but it’s not necessary. Tip: The cold soup can also be very refreshing if you add the juice of half a lime at the end.