Gazpacho on Ice

Ingredients

• 130 g whole grain toast (without crust)
• 1 large onion
• 2 Garlic cloves
• 4 tbsp olive oil
• Salt
• Pepper
• 2 red bell peppers
• 600 g tomatoes
• 250 g cucumber (0.5 cucumber)
• 1 tbsp sherry vinegar
• 500 ml vegetable broth
• 50 g yellow bell pepper (0.5 yellow bell pepper)
• 2 stems basil

Instructions

1. 1.

   Soak half of the whole grain toast in water and squeeze out excess moisture; cube the remaining toast and set aside. Peel and finely chop onions and garlic, then add them with the bread to a blender. Pour in 2 tbsp olive oil, season with salt and pepper, and blend until smooth. Wash, trim, halve, deseed, and finely dice the red bell peppers after removing all white membranes. Briefly blanch the tomatoes, cool, peel, quarter, and deseed while catching the juice; cut the flesh into pieces. Wash, peel, split lengthwise, remove seeds with a teaspoon, and cube the cucumber. Add the prepared vegetables (except some tomato and cucumber cubes) to the bread mixture in the blender along with the tomato juice and vinegar, then blend until fine.

2. 2.

   Transfer the puree to a bowl, season with salt, and chill in the refrigerator for several hours, preferably overnight. Before serving, stir in the broth.

3. 3.

   For garnish, heat the remaining oil in a pan, toast the bread cubes until golden yellow, remove and drain on paper towels, lightly salt. Dice the yellow bell pepper. Plate the soup and garnish with the bread, cucumber, tomato, and bell pepper cubes, then top with basil.