Spicy Gazpacho

Ingredients for 5 servings:

• 1 cucumber(s)
• 1 bell pepper(s), green
• 6 tomatoes, ripe
• 1 onion(s) (finely chopped)
• ½ hot chili pepper(s) (pitted and chopped)
• 3 cloves garlic (crushed)
• 4 tbsp olive oil
• ½ tsp cumin, ground
• 4 tsp vinegar (sherry vinegar)
• 4 tbsp coriander, freshly chopped
• 2 tbsp parsley, freshly chopped
• 300 ml vegetable stock
• 600 ml tomato juice or pureed tomatoes
• Salt
• pepper
• Ice, cubed, for serving

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

Spicy cold vegetable soup, easy to prepare

Halve the cucumber and bell pepper, remove the seeds, and dice them. Place the tomatoes in a heatproof bowl, pour boiling water over them, and let stand for 30 seconds. Drain, rinse with cold water, peel, and deseed if desired; then finely chop the flesh. Place half each of the cucumber, bell pepper, tomato, and onion in a food processor with the chili pepper, garlic cloves, oil, cumin, vinegar, coriander, and parsley. While the processor is running, add some of the broth in a thin stream and blend until a smooth cream forms. Empty the cream into a bowl. Stir in the remaining broth and tomato juice. Add the remaining vegetables and mix well. Season with salt and pepper. Cover and chill for a few hours. Serve the finished gazpacho in soup bowls and serve with ice cubes. VARIATION: Make the ice cubes from tomato juice.