Fast Gazpacho

Name: Fast Gazpacho
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 discs Toast; 1 red pepper; 2 Garlic cloves; 1/2 Cucumber; 1 can(s) (850 ml) Tomatoes; 4 TABLESPOONS Olive oil; 2 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1-2 TABLESPOONS fresh squeezed lemon juice

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 discs Toast
1 red pepper
2 Garlic cloves
1/2 Cucumber
1 can(s) (850 ml) Tomatoes
4 TABLESPOONS Olive oil
2 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1-2 TABLESPOONS fresh squeezed lemon juice

Directions

1
Remove the crusts from bread and soak in cold water. Clean, wash and chop the peppers. Peel garlic. Wash, clean and roughly dice the cucumber. Squeeze the soaked bread. Finely puree tomatoes, garlic, paprika, cucumber and bread.
2
Stir olive oil and vinegar into the puree. Season with salt, pepper and sugar. Chill for about 2 hours. Season soup with salt, pepper, sugar and lemon juice. Serve with celery, Serrano ham, Manchego cheese and baguette bread
3
waiting time approx. 2 hours