Gazpacho Andaluz

Ingredients for 2 servings:

• 1 small cucumber(s)
• 4 large tomatoes, fully ripe
• 3 bell peppers, colored
• 1 onion(s)
• 2 garlic cloves
• 50 g breadcrumbs
• 1 tbsp wine vinegar
• 2 tbsp olive oil
• 1 slice(s) white bread, toasted
• Sugar
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

a cold soup from Spain

It’s pretty quick, because all you really have to do is combine all the ingredients into a liquid paste: Peel and deseed the cucumber, and cut into small pieces. Peel and dice the onion. Pour boiling water over the tomatoes, peel off the skin, and then dice them as well. Deseed, wash, and finely chop the bell peppers. Puree the vegetables (set aside a handful), breadcrumbs, onion, and peeled garlic together with a tablespoon of oil, just a teaspoon of salt, a pinch of pepper, and a pinch of sugar in a blender (or use an immersion blender if necessary). If the soup is too thick, you can thin it with a little water. If it’s too thin, simply add a little more breadcrumbs. Finally, season with salt if desired. Before serving, dice the toasted bread slices and sprinkle them on top of the soup along with the crunchy vegetable pieces (which you set aside). Tip: The specified amount is enough for four people as an appetizer. For a main course, simply double the amount. Gazpacho can be stored in the refrigerator.