Gazpacho

Name: Gazpacho
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Vine tomatoes; 1 red pepper; 1/2 Cucumber; 4 discs Toast; 100 ml Olive oil; 2-3 TABLESPOONS White wine vinegar; 400 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Thyme; 7-10 Tbsp coarse pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Vine tomatoes
1 red pepper
1/2 Cucumber
4 discs Toast
100 ml Olive oil
2-3 TABLESPOONS White wine vinegar
400 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Thyme
7-10 Tbsp coarse pepper

Directions

1
Cleaning vine tomatoes. Score tomatoes crosswise and rinse with hot water and peel the skin. Cut tomatoes in half, remove seeds and dice. Cut peppers into quarters, clean, wash and dice. Wash and clean the cucumber and cut into fine cubes. Soak toast.
2
Put vegetable cubes, except some for garnishing, in a large pot. Add olive oil, vinegar, broth and squeezed toast, puree everything. Season to taste with salt, pepper, sugar and lemon juice. Chill the soup for about 1 hour. Garnish with remaining vegetable cubes and thyme. Sprinkle with coarse pepper