Thanks to the wholemeal toast bread, gazpacho on ice cream has a good binding effect, the croutons make a tasty crunch and some digestive fibre. The peppers provide immune strengthening vitamin C and vision strengthening vitamin A.
If the gazpacho is served directly on ice, it is all the more refreshing and therefore perfect for cooling off a little on hot summer days. Of course, you can also serve the soup without ice, if it has previously cooled well in the refrigerator.
- For the gazpacho
- 50 grams white bread
- 80 grams white onions
- 2 garlic cloves
- 2 Tbsps olive oil
- 2 red Bell pepper
- 600 grams tomatoes
- 250 grams Cucumber
- 1 Tbsp Sherry vinegar
- ½ Beef broth
For the gazpacho: Soak the bread in a bowl of water. Squeeze out the excess moisture. Peel and finely chop the onions and garlic. Place the bread, onions and garlic in a blender, and pulse until fine. Pour in the oil and season with salt and pepper to taste. Pulse until smooth.
Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs and finely dice. Blanch the tomatoes in a pot of boiling salted water for a few seconds. Peel, quarter and remove the seeds from the tomatoes, being careful to reserve the juice. Cut the tomatoes into pieces. Rinse the cucumbers, peel, cut in half lengthwise, remove the seeds and finely dice. Add the bell peppers, tomatoes and cucumbers to the blender along with the reserved tomato juice and vinegar, and pulse until smooth.
Pour the gazpacho in a bowl, season with salt and pepper to taste, and allow to marinate for several hours in the refrigerator, preferrably overnight. Stir with the broth before serving.
For the garnish: Heat the oil in a skillet. Add the bread cubes and toast until golden. Remove and drain on paper towels. Season with salt to taste.
For serving: Serve the gazpacho in bowls. Garnish with the bread cubes, cucumber, tomato and bell peppers, Garnish with basil.