Gazpacho
Ingredients
- Ingredients
- 3 slices white bread
- 400 grams Tomatoes
- 2 Red Bell pepper
- 2 yellow Bell pepper
- 1 onion
- 1 Cucumber
- 2 garlic cloves
- 400 milliliters Tomato juice
- 150 milliliters Vegetable broth
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- cane sugar
- salt
- cayenne pepper
- 1 Tbsp butter
Preparation steps
Remove the crusts from the white bread, cut 1 slice into cubes and soak in 4 tablespoons of lukewarm water.
Briefly blanch the tomatoes in boiling water, then peel, remove the seeds and dice.
Rinse the bell peppers, cut in half, remove the ribs and seeds and dice. Peel and dice the onion. Peel the cucumber, cut in half lengthwise, remove the seeds and dice.
Peel and finely chop the garlic.
Combine the soaked bread cubes with the tomatoes, bell peppers, onion, cucumber, garlic, tomato juice, vegetable broth and olive oil in a blender or food processor and blend until smooth. Stir in the lemon juice and season with sugar, salt and cayenne pepper to taste. Refrigerate for about 1 hour.
Cut the remaining bread sliced into cubes. Heat the butter in a pan and fry the bread cubes until golden brown and crisp. Ladle the chilled soup into bowls and top with the croutons.
