Vegan Gazpacho

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Vegan Gazpacho
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 30 min.
Ready in

Ingredients

for
4
Ingredients
500 grams
1
2
50 milliliters
freshly ground Pepper
1 generous pinch
5

Preparation steps

1.

Rinse the tomatoes, remove the stalk approaches and cut the flesh into cubes. Peel the cucumber. Rinse the peppers, cut in half and remove seeds and ribs. Dice cucumber and peppers. Mix 100 grams (approximately 1/2 cup) diced tomatoes, 100 grams (approximately 1/2 cup) diced cucumber and half the diced peppers and set aside. Puree the remaining diced vegetables in a blender along with 25 ml (approximately 1/8 cup) of olive oil. Season with salt, pepper and chile pepper. Chill until ready to serve.

2.

Rinse the basil, shake dry and cut into strips. Heat the remaining olive oil (25 ml, approximately 1/8 cup) in a pan and cook the diced vegetables that were set aside for 5 minutes, stirring occasionally. Season with salt and pepper, then let cool to room temperature.

3.

Serve the puréed soup in soup plates and top with the cooked vegetables. Garnish with basil leaves.