Gazpacho

Ingredients

• 300 g beef tomato
• 0.25 Cucumber
• 1 bell pepper
• 1 onion
• 2 Garlic cloves
• 3 tbsp breadcrumbs
• 2 tbsp Red wine vinegar
• 3 tbsp olive oil
• Salt
• Pepper
• 1 egg
• 1 Spring onion

Instructions

1. 1.

   Wash the tomatoes and cut them into eighths. Peel the cucumber, halve it lengthwise, scoop out the seeds with a spoon, roughly chop, and blend in a blender with the tomatoes and about 150 ml cold water. Cut the bell pepper in half, remove the seeds, and wash. Peel and finely chop the onion, then blend it with the bell pepper and peeled garlic cloves in the blender as well. Strain the blended vegetables through a sieve, stir in the breadcrumbs, and season with salt and pepper. Whisk together the vinegar and olive oil, pour over the mixture, cover, and refrigerate for 2 hours.

2. 2.

   Before serving peel and chop the egg. Wash and trim the spring onion, cutting the white and light green parts into rings.

3. 3.

   Arrange the gazpacho in bowls and serve sprinkled with the chopped egg and spring onion slices.