Easy gazpacho
Preparation
Blanch the tomatoes
Wash the tomatoes, dab them dry and score a cross into them using a small knife. Blanch the scored tomatoes in boiling water for 1 minute so that the skin comes loose. Remove the tomatoes from the hob, remove the skin and the stems.
Prepare the ingredients
Wash the vegetables. Peel the red onion and the garlic clove. Chop everything into large pieces and put into a powerful blender. Cut the bread roll into large pieces and soak in 50 ml water. Halve the lime, squeeze the juice and add it to the blender. Wash the basil, shake it dry, pluck the leaves from the stem and add them to the blender as well.
Finish the gazpacho
Add the remaining ingredients to the blender and blend into a thin soup. Season with salt and pepper then refrigerate for around 30 minutes. Plate up the soup and garnish as desired.
Ingredients for 2 portions:
- 300 g beef tomatoes
- 150 g red pepper
- 150 g green pepper
- 120 g cucumber
- 1 red onion
- 1 garlic clove
- 1 stale rye roll
- 50 ml water (lukewarm)
- 1 lime
- 15 g basil
- 25 ml extra virgin olive oil
- 1 tbsp coarse sea salt
- ½ tsp cayenne pepper
- ½ tsp paprika (sweet)
- 1 tsp agave syrup or honey
