Gazpacho soup

Recipe for the classic cold Spanish tomato vegetable soup - perfect for hot summer days

Gazpacho is a classic of Spanish cuisine. This cool tomato vegetable soup tastes particularly delicious when it is really hot outside. Since it is not cooked, all vitamins are preserved. It is quite simply prepared and is also suitable for a party buffet in small glasses as an appetizer.
The gazpacho is always served with a garnish, for example croutons, boiled egg or small diced peppers, cucumber, spring onions or tomatoes, which are used as a garnish.

Ingredients (for 4 persons)

1 kg of tomatoes
1 green bell pepper
½ cucumber
½ red onion
1 slice of white bread
1 garlic clove
1 small chili (to taste)
2 tblsp white wine
3 tblsp olive oil
Salt, pepper
1 glass of water

Preparation

Wash all vegetables (tomatoes, peppers, cucumbers) (do not peel them) and cut into fine cubes. Peel and finely chop the onion and garlic clove.
Combine with the white bread, olive oil, vinegar, and water in a blender or a food processor. Spread the mass through a sieve. Season with salt and pepper.
The gazpacho should be eaten cool and fresh, but it can also be kept for one or two days in the refrigerator.
To serve, garnish the soup with chopped peppers, tomatoes, basil, cucumber or croutons.

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