Cold Spanish Vegetable Soup (Gazpacho)

Ingredients

• 2 bell peppers (red and yellow)
• 1 cucumber
• 6 tomatoes
• 1 onion
• 1 Garlic clove
• 4 slices Whole grain toast
• 400 ml tomato juice
• 50 ml lemon juice
• 1 tbsp paprika powder
• 50 ml olive oil
• Salt
• a pinch of raw sugar
• Pepper
• 2 sprigs oregano

Instructions

1. 1.

   Wash, trim, halve, seed and remove the white membranes from the bell peppers. Peel the cucumber, cut it lengthwise and deseed. Dice about ¼ of each into small cubes, leaving the rest chunky.

2. 2.

   Briefly blanch the tomatoes in boiling water. Shock them in ice water, peel, quarter and seed. Pass the seeds through a sieve and collect the juice. Peel and dice the onion and garlic. Remove crumbs from the toast and soak it in 4–5 tbsp lukewarm water.

3. 3.

   Blend the coarsely diced vegetables, onions, garlic, tomato quarters, tomato juice, drained bread, lemon juice, paprika powder and olive oil until smooth. If the soup is too thick, add a little water. Chill until serving (at least 1 hour).

4. 4.

   Season with salt, sugar and pepper and sprinkle with the small vegetable cubes. Wash, dry and shake the oregano, pluck the leaves and serve garnished.