Gazpacho with Egg

Ingredients

• 500 g beef tomato
• 1 cucumber
• 2 red bell peppers
• 1 green bell pepper
• 1 vegetable onion
• 4 Garlic cloves
• 6 tbsp breadcrumbs
• 4 tbsp red wine vinegar
• 6 tbsp Olive oil
• 2 hard-boiled eggs
• 1 bunch chives
• 2 slices white bread
• 2 tbsp butter
• Salt
• Pepper

Instructions

1. 1.

   Wash tomatoes and quarter them. Peel cucumber, cut it lengthwise, and use a spoon to remove the seeds. Dice one-quarter of the flesh finely, chop the rest coarsely, and blend with the tomatoes in a blender. Halve bell peppers, remove seeds, wash, and dice half a pepper finely. Peel onion, finely chop half, and blend the remaining part with the diced pepper and peeled garlic cloves in the blender. Strain the blended vegetables through a sieve, stir in breadcrumbs, and season with salt and pepper. Let the diced vegetables soak, whisk vinegar and olive oil together, cover, and refrigerate for 2 hours.

2. 2.

   Peel eggs and finely chop them. Wash chives and cut into rolls. Toast white bread cubes in butter until crisp in a pan. Sprinkle everything over before serving.