Tomato Gazpacho with Frozen Olive Oil Cubes
Ingredients
- Ingredients
- 2 slices white bread
- 400 grams Tomatoes
- 2 red Bell pepper
- 2 yellow Bell pepper
- 1 onion
- 1 Cucumber
- 2 garlic cloves
- 400 milliliters Tomato juice
- 150 milliliters Broth
- 1 Tbsp lemon juice
- cane sugar
- salt
- cayenne pepper
- olive oil (for ice cubes)
Preparation steps
To make the ice cubes, place pieces of red and yellow bell pepper in the bottom of ice cube tray molds and cover each with about 3-5 mm (approximately 1/4 inch) of olive oil. Place in the freezer for about 2 hours.
For the soup, remove the crust from the white bread. Cut the bread into cubes, season with salt and soak in 4 tablespoons lukewarm water.
Blanch the tomatoes, peel, remove seeds and dice.
Rinse the bell peppers, cut in half, remove seeds and ribs and dice finely. Rinse and peel the cucumber, cut in half lengthwise, remove seeds and finely chop.
Peel the garlic and chop finely.
In a blender, puree the soaked bread, tomatoes, garlic, peppers and cucumber puree with the tomato juice and broth. Season with lemon juice, sugar, salt and cayenne pepper and refrigerate for about 1 hour.
Remove the ice cubes from the freezer. To serve, distribute the soup in bowls and garnish with olive oil ice cubes.
3) Making soup:
The soaked bread, tomatoes, garlic, peppers and diced cucumber puree with tomato juice and broth. With lemon juice, sugar, salt and cayenne pepper to taste and set for about 1 hour in the refrigerator.
4) Serve:
The ice cubes from the freezer, distribute the soup in bowls and serve with ice cubes.
