Classic Gazpacho

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Carve tomatoes crosswise with a knife, pour boiling water over them and peel the skin from the carved cross. (If the pieces of skin in the soup do not bother you, however, peeling off the skin can also be avoided).

2. 2

   Bark white bread and soak in cold water so that the slices are covered. Then squeeze the individual slices of bread well.

3. 3

   Halve the tomatoes, remove seeds. Wash and clean the pepper and cucumber. Dice everything roughly. For the soup garnish, dice 1-2 tbsp. each of cucumber, tomato and paprika smaller and put aside.

4. 4

   Peel onion and garlic. Dice onion. Chop the garlic coarsely and crush it into a paste with a fork and a little salt.

5. 5

   Put the coarsely diced vegetables, bread, onion, garlic paste, olive oil and vinegar into the blender or puree them finely in a large mixing bowl with a hand blender. Season to taste with salt, pepper, 1 pinch of sugar and lemon juice.

6. 6

   Cover the gazpacho and chill for about 4 hours or overnight. Wash basil, shake dry, pluck off leaves and cut finely. If the soup thickens, you can add tomato juice or broth.

7. 7

   Serve gazpacho sprinkled with basil.

Nutrition Facts

KCAL
190 kcal

CARBS
17 g

FATS
11 g

PROTEINS
4 g