Gazpacho
The spicy celery makes the gazpacho with pepperoni a real fitfood, because the essential oils contained can fight pathogens and, together with the bitter substances, calm an overstrained stomach. The bitter substances from the green vegetable also help digestion by stimulating the production of important digestive juices.
Instead of breadcrumbs, wholemeal toast bread can also be used for the gazpacho. Homemade croutons are also a delicious finish with a special crunch.
Ingredients
- Ingredients
- 500 grams Beefsteak tomato
- 1 stalk Celery (with leaves)
- 1 Cucumber
- 2 Tbsps lemon juice
- 2 Red Bell pepper
- 1 green Bell pepper
- 1 yellow Bell pepper
- 1 yellow onion
- 2 garlic cloves (peeled)
- 6 Tbsps breadcrumbs
- 4 Tbsps olive oil
- salt
- cayenne pepper
- freshly ground peppers
- garnish
- 4 dried Pepperoncini
- Garlic chive
Preparation steps
Rinse the tomatoes and cut into pieces. Rinse, trim, and thinly slice the celery. Peel the cucumber and halve lengthwise. Remove the seeds with a spoon. Reserve the leaves of the celery for garnish. Finely dice one quarter of the tomatoes, and crush the rest. Puree the tomatoes and lemon juice in a blender. Rinse and halve the peppers. Remove the core and finely dice. Peel and halve the onion. Finely dice on half, and puree the second half with the tomatoes. Pass the tomato puree through a fine strainer, stir in the breadcrumbs, and season to taste with salt, pepper, and cayenne pepper. Add the diced vegetables and sliced garlic to the puree. Mix in the olive oil, and chill for 2 hours in the refrigerator.
Garnish the soup with celery leaves, pepperoncini, and garlic greens. Serve immediately.