Quick gazpacho with fresh tomatoes

Name: Quick gazpacho with fresh tomatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 discs Toast; 1 kg ripe tomatoes; 1 red pepper; 2 Garlic cloves; 1/2 (approx. 150 g) Cucumber; 4 TABLESPOONS Olive oil; 3 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1-2 TABLESPOONS Lemon juice

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 discs Toast
1 kg ripe tomatoes
1 red pepper
2 Garlic cloves
1/2 (approx. 150 g) Cucumber
4 TABLESPOONS Olive oil
3 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1-2 TABLESPOONS Lemon juice

Directions

1
Remove the crusts from bread and soak in cold water. Wash the tomatoes, carve them crosswise, remove the stalk. Scald tomatoes with boiling water, rinse and peel the skin. Clean, wash and chop the peppers. Peel garlic. Wash, clean and roughly dice the cucumber. Squeeze the soaked bread.
2
Finely puree tomatoes, paprika, garlic, cucumber and bread. Stir in olive oil and vinegar. Season with salt and pepper. Chill for about 2 hours and let it stand. Season soup with salt, pepper, sugar and lemon juice. Serrano ham, celery, Manchego cheese and baguette bread
3
waiting time approx. 2 hours