Gazpacho with Cheese Sticks
Ingredients
- For the soup
- 5 slices white bread
- 6 Tomatoes
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 onion
- ½ Cucumber
- 1 garlic clove
- 400 milliliters Tomato juice
- 50 milliliters olive oil
- 50 milliliters lemon juice
- 1 Tbsp ground paprika
- cane sugar
- salt
- freshly ground peppers
- For the cheese sticks
- 300 grams Puff pastry dough
- 100 grams grated Parmesan (fresh)
- freshly ground peppers
- 1 egg yolk
Preparation steps
For the soup, rinse, dry, halve and remove seeds and ribs from the bell peppers. Peel the cucumber. Blanch the tomatoes in boiling, salted water. Drop into ice water and peel, quarter and remove the seeds. Reserve the pulp.
Remove the crusts from 4 slices of white bread and soak in 4-5 tablespoons of lukewarm water. Cut the remaining slice of bread into cubes and cook in a tablespoon of olive oil until golden brown. Drain on paper towels.
Peel the onion and garlic and chop finely. Halve the cucumber lengthwise and remove the seeds.
Chop about 1/5 of the tomatoes along with the bell peppers and cucumber into small cubes and mix together. Chop the rest coarsely.
Press the tomato pulp through a sieve and add to the tomato juice.
Purée the diced vegetables: onions, garlic, tomatoes, along with the tomato juice, white bread, lemon juice, paprika and olive oil. If the soup is too thick, add some water.
Season with salt, sugar and pepper and pour into glasses.
Serve garnished with small diced vegetables, croutons and over ice if desired.
For the cheese sticks, preheat the oven to 225°C (approximately 425ºF).
Thaw the puff pastry. Brush the pastry sheets with water around the edges and roll out on a floured surface, slightly overlapping, to a 40 x 40 cm square (approximately 16 x 16 inches).
Shower Parmesan on half the pastry and season with pepper. Fold the other half of the pastry over it. Roll out several times with a rolling pin. Cut the sheet with a pastry cutter into 2 cm wide strips (approximately 3/4 inch) and twist each strip of pastry into a spiral. Brush the cheese spirals with beaten egg and arrange on a lined baking sheet. Bake for about 15 minutes.
Serve hot or cold.
