INGREDIENTS

• 5 ripe tomatoes
• 1 cucumber
• 1 red and 1 yellow pepper
• 1 red onion
• 2 cloves of garlic
• 4 slices of white bread or wheat toast bread from the previous day
• 2 sprigs of basil
• 125 ml strong vegetable stock
• 2 tbsp. white wine vinegar
• 3 tbsp. olive oil
• Salt, pepper
• Sugar

ALSO

• Olive oil to drizzle

Preparation

Wash the tomatoes, remove the stalk and dice coarsely. Wash the cucumber, peel as desired, halve lengthwise and cut into large cubes. Clean and wash the bell peppers, remove the seeds and white inner skins and coarsely chop. Peel the onions and garlic, cut the onion into quarters. Cut bread into small pieces. Wash the basil and shake dry.

Add the prepared ingredients to the blender jar in the following order: Tomatoes, onion, garlic, bread, paprika, cucumber, basil, vegetable stock, vinegar and oil. Season with salt, pepper and a pinch of sugar. Close the blender jar with the lid.

Activate the cocktail program. At the end of the program, remove the lid and season the gazpacho to taste, add a little more water as needed. Transfer to a suitable container and refrigerate in the fridge for approx. 2 hours.

To serve, divide the well-cooled Gazpacho into bowls or soup plates, drizzle with olive oil and serve.

Can be served with white bread.

Tip

Gazpacho can be garnished as desired, for example with chopped herbs, finely chopped peppers, chopped onion or Serrano ham.