Vegan, cold vegetable soup in gazpacho style

Ingredients for 1 servings:

• 50 g onion(s)
• 2 garlic cloves
• 270 g tomatoes
• ½ small cucumber(s)
• ½ bell pepper(s), red
• ½ bell pepper(s), orange
• ½ peach(s)
• 1 zucchini
• 30 ml apple cider vinegar
• 1 tsp salt
• 1 tsp paprika powder
• 1 tsp apple sweetener
• ½ tsp pepper
• 4 basil leaves, fresh
• 100 g ciabatta, vegan
• 1 tbsp olive oil
• 120 g borlotti beans
• 1 tbsp nutritional yeast
• n. B. ice cubes

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

with Borlotti beans and perfect for warm summer days

Wash and trim the vegetables and fruit, chop them roughly, and place them in a high-speed blender or mixer. Add the spices and apple cider vinegar and blend until smooth. Tear the ciabatta into pieces, add them, and mix briefly. Refrigerate the soup for about an hour. If you’re in a hurry, chill the soup with ice cubes (adjust seasoning if desired), or enjoy it at room temperature if you’re really in a hurry. Spoon the borlotti beans into a bowl, ladle the soup into a bowl, and serve with the nutritional yeast.