Gazpacho with Basil

Ingredients

• 1 slice whole wheat toast
• 400 g Tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 200 g cucumber (0.5 cucumber)
• 2 cloves garlic
• 2 tsp Tomato paste
• 200 ml tomato juice
• 2 tbsp olive oil
• 1 tbsp White Wine Vinegar
• 1 tsp Honey
• Sea salt
• black pepper (freshly ground)
• 1 handful chopped basil

Instructions

1. 1.

   Soak the toast in water for the soup. Score the tomatoes crosswise, blanch them with boiling water, cool, peel, seed and chop finely. Clean the bell peppers and dice finely. Peel the cucumber, cut lengthwise, deseed and dice finely. Peel the garlic and mince finely.

2. 2.

   Blend the soaked bread with tomatoes, garlic, diced peppers and cucumber, tomato paste, and tomato juice until smooth. Season the soup with olive oil, vinegar, honey, salt, and pepper; taste and adjust. Refrigerate for 1–2 hours. Serve in bowls sprinkled with basil.