Cold Spanish Soup (Gazpacho)

Ingredients

• 400 g red and yellow bell peppers (2 red and yellow bell peppers)
• 500 g cucumber (1 cucumber)
• 400 g tomatoes (6 tomatoes)
• 70 g onion (1 onion)
• 1 clove garlic
• 4 slices whole wheat bread
• 500 ml tomato juice
• 50 ml olive oil
• 1 lemon
• 1 tbsp paprika powder
• Salt
• 0.5 tsp honey
• pepper (from the mill)
• oregano (for garnish)

Instructions

1. 1.

   Wash, clean, halve, deseed and remove the white membranes from the bell peppers. Peel, halve and deseed the cucumber lengthwise. Dice about 1/4 of the cucumber and bell peppers each, and roughly chop the rest. Briefly blanch the tomatoes in boiling water. Shock in ice water, peel, quarter and deseed them. Peel and dice the onion and garlic. Remove the crust from the bread and soak it in 4-5 tbsp lukewarm water.

2. 2.

   Squeeze the juice of the lemon. Finely puree the roughly chopped vegetables, onions, garlic, tomato quarters, tomato juice, soaked bread, lemon juice, paprika powder and olive oil. If the soup is too thick, add a little water. Chill until serving (best for at least 1 hour).

3. 3.

   Season with salt, honey and pepper, and sprinkle with the small vegetable cubes. Serve garnished with oregano.