Spanish Gazpacho Soup
- For the croutons
- 4 thin slices white bread
- 2 Tbsps olive oil
- ½ shallot
- 2 tsps Caper
- 8 black Olives (pitted)
- 2 Tbsps freshly chopped parsley
For the soup, rinse the fennel and celery, trim and roughly chop. Peel the cucumber, onion and garlic and dice well. Rinse the tomatoes, remove stalks and coarsely chop. Rinse the basil, shake dry and set some leaves to garnish aside. Pour the rest of the basil with the vegetables in a bowl, season with salt, mix and leave for 15 minutes. Soak the toast in tomato juice.
Mix the soaked bread with the tomato juice, add the vinegar and 2 tablespoons of oil with the vegetables in a blender and puree. Then strain through a sieve, pressing the vegetables as well as possible. Season and salt with pepper, chile powder and cover for at least 2 hours, preferably overnight, in the refrigerator.
Before serving, for the croutons, cut the bread slices into long breadsticks and fry until crisp and light brown in a skillet in hot oil. Peel the shallot. Mix with the capers and the olives, chop together and mix in the parsley. Spread on the bread slices.
Stir well and season the gazpacho to taste again. Distribute into bowls and drizzle with remaining oil. Garnish with basil. Serve with the croutons.