Refreshing Gazpacho

Name: Refreshing Gazpacho
Cook time: 25 min
Total time: 4 h 25 min
Yield: 6
Ingredients: 4 Disc/s Toast; 2 Onions; 2 Garlic cloves; 4 Carrots; 4 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 1 can(s) (à 850 ml) Tomatoes; 4 TABLESPOONS Red wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon juice

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

The cold served Spanish tomato soup with carrots is a delicious cooling off on hot summer days, which can be prepared super

COOK TIME
25 mins

TOTAL TIME
265 mins

Ingredients

Servings: 6

4 Disc/s Toast
2 Onions
2 Garlic cloves
4 Carrots
4 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
1 can(s) (à 850 ml) Tomatoes
4 TABLESPOONS Red wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp Lemon juice

Directions

1
Remove the crusts from bread and soak in 200 ml of cold water. Peel onions and garlic. Peel and wash the carrots. Cut everything into fine cubes.
2
Heat the oil in a pot. Fry onions, garlic and carrots for about 5 minutes. Season with salt and pepper. Remove the pot from the stove. Add tomatoes, bread, soaking water and vinegar and puree everything with a hand blender. Season to taste with salt and pepper. Chill the soup for at least 4 hours.
3
Season soup with salt, pepper, 1 pinch of sugar and lemon juice. For transport, fill into wide-necked bottles (e.g. from Weck) or thermos flasks. Place in a cool bag.