Gazpacho

Name: Gazpacho
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Garlic clove; 1 (approx. 250 g) Vegetable Onion; 2 red peppers; 750 g Tomatoes; 1 coated Tsp dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS white balsamic vinegar; 100 g Cucumber; 7-10 Tbsp Thyme and borage flowers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Garlic clove
1 (approx. 250 g) Vegetable Onion
2 red peppers
750 g Tomatoes
1 coated Tsp dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS white balsamic vinegar
100 g Cucumber
7-10 Tbsp Thyme and borage flowers

Directions

1
Peel and chop the garlic and onion. Clean, wash and chop 1 pepper and tomatoes. Cook garlic, 1/3 of the vegetable onion, paprika, dried herbs and tomatoes in 3/8 litres of boiling salted water for about 20 minutes. Then puree with the chopping stick. Season to taste with salt, pepper and vinegar, chill.
2
Wash the cucumber and cut into fine, halved slices. Clean and wash the remaining peppers and cut them into small cubes. Serve the soup ice-cold, with the slices of cucumber and sprinkled with thyme and borage flowers as desired. Serve the rest of the onion and diced peppers separately