Gazpacho with Grapes

Ingredients

• 1 slice of toast bread (or white bread)
• 1 white onion
• 2 cloves garlic
• 600 g fully ripe tomatoes
• 1 cucumber
• 2 red bell peppers
• 1 tbsp Lemon Juice
• 1 tbsp Olive Oil
• Salt
• Sweet Paprika Powder
• black pepper from the mill
• 150 g red grapes
• 2 stems basil

Instructions

1. 1.

   Soak the toast bread in water after draining it. Peel and finely dice the onion and garlic. Score the tomatoes crosswise, pour boiling water over them in a bowl, shock with cold water, peel, quarter, deseed, removing stem ends. Wash the cucumber, trim ends, halve lengthwise, cut into pieces; set aside about half as garnish. Wash the bell peppers, halve, core, and chop. Place all vegetable pieces in a blender and puree. Squeeze out the toast bread and mix with onion and garlic into the purée. Add about 250 ml cold water to reach desired consistency. Stir in lemon juice and olive oil, season with salt, paprika powder, and pepper. Cover and chill for at least 30 minutes before serving.

2. 2.

   Wash the grapes, peel, halve, and deseed. Rinse basil, shake dry, and pluck leaves.

3. 3.

   Add cucumber pieces and grapes to the soup, taste, garnish with basil, and serve in chilled bowls.