Zesty Gazpacho Soup
Healthy, because
Even smarter
This gazpacho has tons of vitamin A from the paprika, which supports beautiful and healthy skin, while the lycopene from the tomatoes can regulate blood pressure and has a positive influence on the heart and circulatory systems.
Gazpacho becomes even more delicious if it is prepared the day before and allowed to rest overnight in the refrigerator.
Ingredients
- Ingredients
- 2 Bell pepper (Red and yellow)
- 1 Cucumber
- 6 Tomatoes
- 1 onion
- 1 garlic clove
- 4 slices white bread
- 500 milliliters Tomato juice
- 50 milliliters olive oil
- 50 milliliters lemon juice
- 1 Tbsp ground paprika
- salt
- 1 pinch sugar
- freshly ground peppers
- oregano (for garnish)
Preparation steps
Rinse the peppers, cut in half, remove seeds and the white membrane. Rinse and peel the cucumber and cut in half lengthwise and remove the seeds. Finely dice 1/4 of the peppers and cucumbers. Cut the remaining vegetables coarsely. Blanch the tomatoes in boiling water and plunge into ice water. Peel, quarter and remove seeds. Peel and dice the onion and garlic. Cut the crusts off the bread and soak in 4-5 tablespoons of lukewarm water.
Puree together the coarsely diced vegetables, onions, garlic, tomato quarters, tomato juice, bread, lemon juice, paprika and olive oil. If the soup is too thick, add some water. Chill for at least 1 hour before serving.
Season with salt, pepper and sugar and sprinkle with the finely diced vegetables. Garnish with oregano.
