Gazpacho Soup
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Difficulty:
easy
Difficulty
Preparation:
2 h. 25 min.
Preparation
Ingredients
for
4
- Ingredients
- 6 Beefsteak tomato
- 1 onion
- 2 garlic cloves
- Bell pepper (1 green and red)
- ½ Cucumber
- 3 Tbsps olive oil
- 1 Tbsp White vinegar
- 2 slices white bread
- 150 milliliters Chicken broth
- salt
- freshly ground peppers
- 2 slices white bread
- 1 Tbsp butter
Preparation steps
1.
Blanch tomatoes for a few seconds, peel, quarter, core and cut into small cubes. Peel onion and garlic cloves and finely dice. Rinse bell peppers, clean, cut in half, remove seeds and ribs and cut into 0.5 cm (approximately 1/4 inch) small cubes. Peel, core and roughly chop cucumber. Mix all prepared ingredients, blend up to 1/3 of the pepper pieces and 1/4 of the diced tomatoes in the kitchen blender with olive oil, vinegar, white bread and chicken stock and season with salt and pepper. Place in the refrigerator for about 2 hours.
2.
For croutons, remove crust from white bread, cut into small cubes and toast in hot oiled skillet.
3.
To serve, pour gazpacho in soup bowls and serve garnished with bell peppers, diced tomatoes and croutons.
