Gazpacho (cold tomato soup)

Name: Gazpacho (cold tomato soup)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g + 2 slices of white or toast bread; 1 kg ripe tomatoes; 1 small red and green peppers; 2 Garlic cloves; 2 TEASPOONS clear or vegetable broth; 5 TABLESPOONS Olive oil; 3 TABLESPOONS Red wine vinegar; 7-10 Tbsp salt, white pepper; 2 Eggs; 2 small onions; 1/4 (approx. 150 g) Cucumber; 1 TEASPOON butter/margarine; 7-10 Tbsp Sugar; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Herbs

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g + 2 slices of white or toast bread
1 kg ripe tomatoes
1 small red and green peppers
2 Garlic cloves
2 TEASPOONS clear or vegetable broth
5 TABLESPOONS Olive oil
3 TABLESPOONS Red wine vinegar
7-10 Tbsp salt, white pepper
2 Eggs
2 small onions
1/4 (approx. 150 g) Cucumber
1 TEASPOON butter/margarine
7-10 Tbsp Sugar
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Herbs

Directions

1
200 g white bread possibly bark and soak in cold water. Meanwhile, add boiling water to the tomatoes, rinse and peel the skin. Cut the tomatoes in half. Clean, wash and chop the red peppers. Peel garlic, chop coarsely
2
Squeeze the bread. Puree tomatoes, except for 3-4 halves, peppers, garlic and bread in portions. Dissolve stock in 3 tbsp. hot water. Stir olive oil and vinegar into the puree. Season with salt. Chill for at least 4 hours (or overnight)
3
To sprinkle: Before serving, boil the eggs hard for about 10 minutes, rinse and peel them. Peel and finely dice onions. Clean and wash the green pepper and cucumber. Finely dice the remaining tomatoes, eggs, cucumber and bell peppers.
4
Remove the crusts from 2 slices of white bread, cut into small cubes and fry in hot fat until golden brown. Season soup with salt, pepper, sugar and lemon juice. Sprinkle with some vegetable, egg and bread cubes. Serve the rest separately. Garnish with fresh herbs if necessary