Gazpacho with Croutons

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Gazpacho with Croutons
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in

Ingredients

for
4
For the gazpacho
1 slice white bread
400 grams tomatoes
1 red Bell pepper
1 green Bell pepper
200 grams Cucumber
2 garlic
2 teaspoons Tomato paste
200 milliliters Tomato juice
2 tablespoons olive oil
1 tablespoon White vinegar
1 teaspoon sugar
Sea salt
freshly ground peppers
For the croutons
2 slices white bread
3 tablespoons butter
parsley (for garnish)
How healthy are the main ingredients?
tomatoCucumberwhite breadwhite breadolive oilTomato paste

Preparation steps

1.

For the soup: Soak 1 slice white bread in water.

2.

Score tomatoes crosswise, dip briefly in boiling water, peel, remove seeds and chop.

3.

Trim bell peppers, remove seeds and finely chop.

4.

Peel the cucumber, cut in half lengthwise, remove seeds and finely chop.

5.

Peel garlic and chop finely.

6.

Puree the soaked bread with tomatoes, garlic, tomato paste, tomato juice, 2/3 of the bell peppers and 2/3 of the cucumber cubes. 

7.

Season soup with olive oil, vinegar, sugar, salt and pepper. Refrigerate for 1-2 hours.

8.

For the croutons: Melt the butter. Cut the white bread into small cubes and fry until golden brown in the butter. Stir the gazpacho, transfer to plates and serve sprinkled with the reserved diced vegetables and croutons. Add sprig of parsley to each serving for garnish.