Gazpacho for Takeaway

Ingredients

• 1 slice whole grain toast bread
• 1 white onion
• 2 Garlic cloves
• 500 g fully ripe tomatoes
• 250 g cucumber (0.5 cucumber)
• 400 g red bell peppers (2 red bell peppers)','1 tbsp sherry vinegar','1 tbsp olive oil','salt','cayenne pepper','a handful flat-leaf parsley

Instructions

1. 1.

   Soak the toast bread in water after draining it. Peel and finely dice the onion and garlic. Score the tomatoes crosswise, pour boiling water over them in a bowl, shock with cold water and peel. Halve the tomatoes, remove seeds, discarding stem ends. Peel the cucumber, cut lengthwise in half and deseed. Wash the bell peppers, halve them and remove seeds and white membranes. Cut the cucumber, pepper and tomatoes into large pieces. Place the vegetable chunks in a blender and puree. Squeeze out the toast bread and mix it with onion and garlic into the vegetable purée. Add about 250 ml cold water to reach desired consistency. Stir in vinegar, olive oil, some salt and cayenne pepper. Wash the parsley, shake dry and fold it into the soup at the end. Chill for at least 30 minutes. For takeaway, fill the gazpacho into well-sealing, transportable containers.