Gazpacho with Fruits

Ingredients

• 150 g raspberries
• 2 Nectarines
• 1 slice of toast bread
• 0.5 vegetable onion
• 1 Garlic clove
• 500 g fully ripe tomatoes
• 0.5 cucumber
• 2 red bell peppers
• 2 Spring Onions
• 10 ice cubes
• 1 tbsp sherry vinegar
• 1 tbsp Olive Oil
• Salt
• Cayenne pepper
• mint (for garnish)

Instructions

1. 1.

   Rinse the raspberries and pat them dry. Wash the nectarines, remove the pits, and cut the flesh into wedges. Set aside a handful of each for garnish.

2. 2.

   Soak the toast bread in water to soften it. Peel and finely chop the onion and garlic. Rinse the tomatoes with boiling water, peel, halve, remove seeds, and roughly cube the flesh. Wash the cucumber, halve lengthwise, remove seeds. Wash the bell pepper, halve, remove white membranes and seeds. Roughly cut the cucumber and bell pepper into pieces. Wash the spring onions, trim, and also cut them into coarse pieces.

3. 3.

   Squeeze out excess water from the toast bread and combine it in a blender with the onion and garlic cubes, tomatoes, bell pepper, cucumber, and spring onion pieces. Add about half of the ice cubes, raspberries, and nectarines. Gradually blend in approximately 250 ml cold water until the desired consistency is reached. Stir in the vinegar and olive oil, then season with salt and cayenne pepper.

4. 4.

   Refrigerate the soup for at least one hour and taste before serving. Divide into bowls, top with ice cubes, raspberries, and nectarines, and garnish with mint.