Gazpacho with Cucumber and Parsley

Ingredients

• 3 slices whole grain toast
• Salt
• 400 g Tomatoes
• 400 g bell peppers (2 red and 2 yellow bell peppers)
• 250 g salad cucumber (0.5 salad cucumber)
• 2 Garlic cloves
• 2 tsp Tomato paste
• 400 ml cold tomato juice
• 2 tsp seasoned vegetable broth
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• 1 tsp whole grain sugar
• Cayenne pepper
• 1 tbsp butter

Instructions

1. 1.

   Drain the whole grain toast. Dice one slice, salt it and soak in 4 tbsp lukewarm water.

2. 2.

   Brew tomatoes, peel, deseed and finely chop them.

3. 3.

   Wash, clean, halve, deseed, remove white membranes and dice bell peppers. Peel cucumber, cut lengthwise, deseed and dice it.

4. 4.

   Peel garlic and finely chop it.

5. 5.

   Blend the soaked bread, tomatoes, garlic, half of each red and yellow pepper and cucumber cubes with tomato paste, tomato juice and broth. Season with olive oil, lemon juice, whole grain sugar, salt and cayenne pepper and taste. Refrigerate for about 1 hour.

6. 6.

   Cut remaining whole grain toast into small cubes. Heat butter in a pan and crisp the bread cubes. Stir the gazpacho, serve on plates and sprinkle with the reserved vegetable cubes and croutons.