Gazpacho Soup
Ingredients
- Ingredients
- 2 slices Toast
- 1 garlic clove
- 4 Tbsps vegetable oil
- 2 Beefsteak tomato 200 g (approximately 7 ounces)
- ¼ Cucumber
- 1 small onion
- Bell pepper (1 of each: small, green, yellow and red)
- 1 Tbsp White vinegar
- salt
- freshly ground peppers
- Tabasco sauce
Preparation steps
Cube 1 slice of bread. Peel garlic and push through a garlic press. Toss bread and garlic with 3 tablespoons oil. Let rest about 30 minutes.
Blanch tomatoes, then peel, quarter, core and cube. Set aside at room temperature.
Peel cucumber and onion. Rinse peppers and cut in half. Remove white inner skin and seeds. Roughly chop vegetables together then chill in refrigerator.
To the reserved tomatoes, add the bread mixture and puree. Add a little water if necessary. Season with vinegar, salt, pepper or Tabasco. Pour into cucumber, onion and peppers mixture. Chill for at least 1 hour in the refrigerator.
For the remaining croutons, remove the crust from the bread slice and cube. Heat 1 tablespoon oil in a pan and saute until golden brown. Season with salt and pepper. Remove chilled soup from refrigerator, stir, pour into bowls and top with croutons.
