Gazpacho with Croutons
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- For the soup
- 1 Red Bell pepper
- 1 green Bell pepper
- 1 Cucumber
- 500 grams Tomatoes
- 100 grams onions
- 4 garlic cloves
- 100 grams day old white bread
- 150 grams Vegetable broth
- 350 milliliters water
- 3 Tbsps olive oil
- salt
- 2 Tbsps Sherry vinegar
- For the breadcrumbs
- 200 grams day old white bread
- 4 Tbsps olive oil
- 2 garlic cloves
- salt
- ground paprika
Preparation steps
1.
Cut the peppers in half and remove seeds. Rinse the cucumber and tomato. Chop 2/3 of the vegetables coarsely, chop the rest finely and set aside. Peel the onion and garlic and finely chop. Coarsely chop the bread. Puree the coarsely chopped vegetables, bread, broth, water and olive oil in a blender and season with salt, pepper and vinegar.
2.
For the bread crumbs, cut the bread into small cubes and season with salt and pepper. Crush the garlic in a press and heat in a pan with oil. Fry the bread until golden brown on all sides. Serve over the soup with the finely chopped vegetables.
