Tomato gazpacho

Name: Tomato gazpacho
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 discs Toast; 1 kg ripe tomatoes; 1 red and yellow pepper; 2 Garlic cloves; 1 Onion; 1/2 Cucumber; 1 TABLESPOON Sugar; 2 TABLESPOONS White wine vinegar; 60 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Oil; 7-10 Tbsp Cling film

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 discs Toast
1 kg ripe tomatoes
1 red and yellow pepper
2 Garlic cloves
1 Onion
1/2 Cucumber
1 TABLESPOON Sugar
2 TABLESPOONS White wine vinegar
60 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Oil
7-10 Tbsp Cling film

Directions

1
Thinly cut off the rind of the toast. Soak 4 slices in water. Cut the remaining 2 slices into 1 cm cubes. Wash the tomatoes, grate them dry and remove the stalks. Cut the tomatoes into pieces. Clean, wash and quarter the peppers. Cut 1 red and 1 yellow quarter each into fine cubes for garnishing, cut the rest into pieces. Peel garlic and onion and dice roughly. Wash the cucumber, grate dry and cut in half. Dice one half roughly, dice the other finely for garnishing. Put the diced vegetables in a bowl for garnishing, cover with foil and chill
2
Squeeze the toast, put it in a mixer together with the vegetables, sugar, vinegar and oil and puree finely. Season to taste with salt and pepper. If the soup is too thick, dilute with a little water. Chill for about 30 minutes. Heat the oil in a pan and fry the bread cubes in it until golden brown. Arrange the soup on plates, garnish with croutons and diced vegetables
3
Waiting time approx. 25 minutes