Gazpacho
Healthy, because
Even smarter
Gazpacho without cucumber is unimaginable and this is a good thing, because the vegetables are full of healthy ingredients such as fistein, which supports brain performance. Bitter substances activate digestive juices and enzymes of the liver, bile and pancreas.
The cold Spanish vegetable soup is a popular light lunch, especially on hot days. If you serve the soup together with toasted bread as a main course or as a delicious starter, then the recipe is sufficient for about 6 people. By the way, Gazpacho is also suitable for vegans.
Ingredients
- Ingredients
- 2 red and yellow Bell pepper
- 1 Cucumber
- 6 Tomatoes
- 1 onion
- 1 garlic clove
- 4 slices white bread
- 400 milliliters Tomato juice
- 50 milliliters olive oil
- 50 milliliters lemon juice
- 1 Tbsp ground paprika
- salt
- 1 pinch sugar
- freshly ground peppers
- oregano (for garnish)
Preparation steps
Rinse and trim the peppers. Halve and remove the seeds and membranes. Peel the cucumber, halve lengthwise, and remove the seeds. Finely dice 1/4 of the peppers and cucumber, then coarsely chop the rest. Blanch the tomatoes in boiling water, then transfer to an ice water bath. Peel, quarter, and remove the seeds. Pass through a fine strainer, reserving the juice in a bowl. Peel and finely dice the onion and garlic. Remove the crust from the bread, then soak it in 4-5 tablespoons of water.
Add the coarsely chopped vegetables, onion, garlic, tomato quarters, tomato juice, squeezed white bread, lemon juice, paprika, and olive oil to a blender. Puree completely. If the soup is too thick, thin with some water. Chill in the refrigerator for at least 1 hour before serving.
Season to taste with salt, sugar and pepper. Top with the finely diced vegetables, and garnish with the oregano.
