Gazpacho with Herb Rim

Ingredients

• 500 g tomatoes
• 150 g cucumber
• 1 small onion
• 2 Garlic cloves
• 1 tsp pink pickled pepper
• 2 tbsp parsley
• 100 ml red grape juice
• 100 ml Vegetable broth
• 2 tbsp olive oil
• 2 tbsp Red wine vinegar
• coarse Sea salt
• 2 tbsp Whole wheat breadcrumbs
• 0.25 tsp Dried thyme
• 4 sprigs parsley (for garnish)

Instructions

1. 1.

   Score the tomatoes crosswise, rinse with boiling water and peel. Cut the tomatoes in half and dice the flesh, catching the juice. Peel the cucumber, cut it lengthwise, scrape out the seeds with a spoon and finely dice the flesh. Peel and finely chop the onions and garlic cloves. Coarsely crush the pepper in a mortar. Wash the parsley, pluck the leaves from the stems and finely chop.

2. 2.

   Combine the tomatoes, cucumber, pepper, grape juice, half of the onions, and garlic in a blender and puree finely. Add the vegetable broth, stir in the olive oil and remaining onions, then season with vinegar and sea salt. Refrigerate for at least 1 hour.

3. 3.

   Moisten the rims of four glasses with water. Mix the breadcrumbs with thyme and a pinch of salt, then dip the glass rims into the mixture.

4. 4.

   Fill the chilled gazpacho into the glasses and serve garnished with a parsley leaf each.