Classic Gazpacho

Name: Classic Gazpacho
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 discs (à approx. 25 g) Toast; 1 kg ripe tomatoes; 1 red pepper; 2 Garlic cloves; 1 TEASPOON clear instant vegetable stock; 4 TABLESPOONS Olive oil; 3 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 1 small green pepper; 1/2 (approx. 150 g) Cucumber; 1 pinch Sugar; 7-10 Tbsp a few squirts of lemon juice; 1/2 Pot of basil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Cold served gazpacho is the perfect food for hot days. With our original recipe, the vegetable soup tastes as delicious as in Spain and is on the table in just 30 minutes.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 discs (à approx. 25 g) Toast
1 kg ripe tomatoes
1 red pepper
2 Garlic cloves
1 TEASPOON clear instant vegetable stock
4 TABLESPOONS Olive oil
3 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
1 small green pepper
1/2 (approx. 150 g) Cucumber
1 pinch Sugar
7-10 Tbsp a few squirts of lemon juice
1/2 Pot of basil

Directions

1
Remove the crusts from bread and soak in cold water. Wash the tomatoes, carve them crosswise and blanch them with boiling water, rinse and peel the skin. Clean, wash and finely dice red peppers.
2
Peel the garlic, squeeze the bread. Puree tomatoes, up to 150 g, peppers, up to 1 tablespoon, garlic and bread in portions.
3
Dissolve the stock in 3 tablespoons of hot water. Stir the stock, 2 tablespoons of olive oil and vinegar into the puree. Season with salt and pepper. Chill for about 4 hours (or overnight).
4
Onions peel and chop finely. Clean, wash and finely dice the green pepper and cucumber. Quarter the remaining tomatoes, remove seeds and dice finely. Season soup with salt, pepper, sugar and lemon juice.
5
Wash basil, shake dry, pluck leaves from the stems and cut finely. Serve the soup, sprinkle with diced vegetables and basil and sprinkle with 2 tablespoons of oil.