Thelse's Gazpacho

Ingredients for 6 servings:

• 1 kg vine tomatoes
• 1 vegetable onion(s)
• 1 cucumber(s)
• 1 bell pepper(s) of your choice
• 6 garlic cloves
• 1 chili pepper(s)
• 15 tbsp balsamic vinegar or wine vinegar
• 6 tbsp olive oil
• 4 slices of toast
• salt and pepper
• 1 small can of tomatoes, peeled or 1 pack of pureed tomatoes
• ½ liter vegetable broth, cold

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

my variation of Gazpacho Andaluz

First of all, a note: All quantities are approximate and can be adjusted to taste! Clean and chop the vegetables. The tomatoes do not need to be peeled! Puree all ingredients in a blender. Due to the large quantities, this must be done in several batches, and add a little of the broth to each batch. Add the toast and blend; it acts as a thickener. Finally, while the blender is running, add the oil. Mix everything well in a large bowl and let it chill in the refrigerator for at least an hour. Thelse’s gazpacho is a real treat with fresh baguette on hot days. Tips: If you like, you can serve diced tomatoes, cucumber, and onions separately. The soup freezes perfectly, so I always make this large batch to keep the workload to a minimum. For 6 servings, one serving has 230 kcal.