Gazpacho

Name: Gazpacho
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Garlic clove; 2 Onions; 1 red pepper; 625 g Tomatoes; 2 stem(s) Thyme; 2 stem(s) Basil; 2 TABLESPOONS Olive oil; 750 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 yellow pepper; 1/2 Cucumber; 7-10 Tbsp fresh herbs

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Garlic clove
2 Onions
1 red pepper
625 g Tomatoes
2 stem(s) Thyme
2 stem(s) Basil
2 TABLESPOONS Olive oil
750 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 yellow pepper
1/2 Cucumber
7-10 Tbsp fresh herbs

Directions

1
Peel and finely dice the garlic and 1 onion. Clean, wash and chop the red peppers and 500 g of tomatoes. Wash and chop the herbs. Heat olive oil. Fry the prepared ingredients for about 10 minutes.
2
Deglaze with broth, season with salt and pepper. Put the lid on the pot and cook for about 20 minutes. Meanwhile wash, clean, quarter and seed 125 g tomatoes. Cut the flesh into small cubes. Clean, wash and cut yellow pepper and cucumber into fine strips. Peel and finely dice the remaining onion. Puree the soup with the chopping stick, season if necessary and chill well. Serve portion by portion, sprinkled with a mixture of tomatoes, paprika and cucumber. Garnish with fresh herbs.
3
Clean, wash and cut yellow pepper and cucumber into fine strips. Peel and finely dice the remaining onion. Puree the soup with the chopping stick, season if necessary and chill well. Serve portion by portion, sprinkled with a mixture of tomatoes, paprika and cucumber. Garnish with fresh herbs. Serve with crissini sticks