Gazpacho Andalus

Ingredients for 6 servings:

• 1 gr. can/n tomatoes, peeled or
• 1 kg tomatoes, fully ripe
• 500 g cherry tomatoes or cocktail tomatoes
• 1 pepper(s), red, approx. 200 g
• 1 pepper(s), orange, approx. 200 g
• 1 onion(s)
• 3 garlic cloves
• 4 stalks of lemon balm
• 1 lemon(s)
• 6 tbsp olive oil
• 3 tbsp Balsamic vinegar bianco
• 1 tsp salt
• ½ tsp pepper
• 50 g ground almonds
• 1 pepper, red, hot

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

On hot summer days, gazpacho is a light, refreshing, vitamin-rich dish that is not a burden on the stomach and yet is filling.

Puree the canned tomatoes and the whole cherry tomatoes in a blender or in a bowl using an immersion blender. Pass the mixture through a sieve or a food processor into a soup bowl. Peel the cucumber and cut into large cubes. Wash the bell peppers, halve them, remove the seeds and white membranes, and cut into pieces. Quarter the onions and halve the garlic cloves. Pick the leaves from three lemon balm stalks. Puree the cucumber, bell peppers, onions, garlic cloves, and lemon balm leaves and pass them through a sieve, leaving the seeds and skin in the sieve. Squeeze the lemon. Mix the lemon juice, vinegar, and olive oil with the vegetable broth well. Season with salt and pepper. Add the ground almonds and stir or blend the broth thoroughly again. Split the bell peppers and scrape out the seeds, then add the bell pepper to the gazpacho. Chill the gazpacho in the refrigerator for at least 2 hours, or longer if possible. Before serving, remove the peppers and garnish the gazpacho with lemon balm leaves. Serve with baguette or ciabatta bread.