Gazpacho from the Glass

Ingredients

• 1 yellow bell pepper
• 1 green bell pepper
• 250 g cucumber (0.5 cucumber)
• 6 tomatoes
• 5 slices whole‑grain toast bread
• 5 tbsp olive oil
• 1 onion
• 1 Garlic clove
• 400 ml tomato juice
• 5 tbsp Lemon juice
• 1 tbsp paprika powder
• 0.5 tsp honey
• Salt
• Pepper

Instructions

1. 1.

   Wash and trim the bell peppers. Peel half a cucumber, cut it lengthwise and remove the seeds. Boil the tomatoes briefly, drain, cool, peel, quarter, and remove the seeds.

2. 2.

   Trim 4 slices of whole‑grain toast and soak them in 4–5 tbsp lukewarm water. Toast the remaining slice. Heat 1 tbsp oil in a pan. Fry the toasted bread cubes over medium heat until golden brown. Drain on kitchen paper.

3. 3.

   Peel and finely dice the onion and garlic.

4. 4.

   Cut about one fifth of each tomato, bell pepper, and cucumber into small cubes and mix. Roughly cube the rest.

5. 5.

   Pass the tomato flesh through a sieve and add it to the tomato juice.

6. 6.

   Blend the roughly cubed vegetables, onions, garlic, tomatoes, tomato juice, squeezed toast bread, lemon juice, paprika powder, and remaining olive oil until smooth; add water if desired.

7. 7.

   Season the gazpacho with honey, salt, and pepper and fill 4 glasses. Garnish with vegetable and bread cubes and refrigerate until serving. Enjoy the cold gazpacho from the glass.