Classic gazpacho

For 4 people
  • 3 slices (approx. 25 g) toast
  • 1 kg ripe tomatoes
  • 1 red pepper
  • 2 Garlic cloves
  • 1 TL clear instant vegetable broth
  • 4 EL olive oil
  • 3 EL red wine vinegar
  • Salt
  • pepper
  • 2 onions
  • 1 small green pepper
  • 1/2 (approx. 150 g) cucumber
  • 1 pinch sugar
  • a few dashes of lemon juice
  • 1/2 Pot of basil
30 minutes
very easy
1.
Remove the crust from the bread and soak in cold water. Wash the tomatoes, score crosswise and scald with boiling water, rinse and peel off the skin . Clean, wash and finely dice red peppers.
2.
Peel the garlic, squeeze out the bread. Tomatoes, up to 150 g, peppers, up to 1 tbsp, garlic and bread in Puree in portions.
3.
Dissolve the stock in 3 tablespoons of hot water. Mix the stock, 2 tablespoons of olive oil and vinegar into the puree. Add salt and pepper he season. Approx. Chill for 4 hours (or overnight).
4.
Peel and finely dice onions. Clean, wash and finely dice the green bell pepper and cucumber. Quarter, core and finely dice the remaining tomatoes. Season the soup with salt, pepper, sugar and lemon juice.
5.
Wash the basil, shake dry, pluck the leaves from the stems and chop finely. Arrange the soup, sprinkle with diced vegetables and basil and drizzle with 2 tablespoons of oil.
1 person approx.
  • 200 kcal
  • 840 kJ
  • 5 g protein
  • 12 g fat
  • 19 g carbohydrates

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