Gazpacho - cold tomato soup

Name: Gazpacho - cold tomato soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 5 discs White bread (from the day before); 1 kg ripe tomatoes; 1 red and green pepper; 2 Garlic cloves; 1 TEASPOON Vegetable broth (instant); 6 TABLESPOONS Olive oil; 3 TABLESPOONS Red wine vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1/2 Cucumber; 1 small onion; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

5 discs White bread (from the day before)
1 kg ripe tomatoes
1 red and green pepper
2 Garlic cloves
1 TEASPOON Vegetable broth (instant)
6 TABLESPOONS Olive oil
3 TABLESPOONS Red wine vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1/2 Cucumber
1 small onion
7-10 Tbsp a few squirts of lemon juice

Directions

1
Remove the crusts from 3 slices of bread and soak in water for about 10 minutes. Scratch tomatoes crosswise. Bring plenty of water to the boil, remove from the heat and place the tomatoes in it for 2-3 minutes.
2
Cut red peppers in half, remove seeds and remove the white inner walls. Wash and dice the bell peppers. Lift out tomatoes, rinse, peel the skin and, except for 1 tomato, dice.
3
Peel and chop the garlic. Squeeze the soaked bread. Puree both with paprika cubes, up to 1 tablespoon, and tomato cubes with a hand blender.
4
Dissolve the stock in 3 tablespoons of hot water. Stir into the soup with 4 tablespoons of oil and vinegar. Season with about 1 tsp salt and pepper each. Cover and chill for at least 6 hours (preferably overnight).
5
Dice the rest of the bread. Fry in 2 tablespoons of hot oil until golden brown. Clean and wash the cucumber and green pepper. Halve cucumber lengthwise, possibly remove seeds. Dice cucumber, paprika and tomato. Peel and chop the onion.
6
Season soup with salt, pepper, sugar and lemon juice. Serve the vegetable, onion and bread cubes separately in small bowls with the soup and sprinkle over it as desired.