Gazpacho with Peperoni

Ingredients

• 500 g beef tomato
• 1 stalk celery (with green part)
• 1 cucumber salad
• 2 tbsp lemon juice
• 2 red bell peppers
• 1 green bell pepper
• 1 yellow bell pepper
• 1 vegetable onion
• 2 peeled garlic cloves
• 6 tbsp whole grain breadcrumbs
• 4 tbsp olive oil
• Salt
• Cayenne pepper
• black pepper (freshly ground)
• 4 dried peperoni

Instructions

1. 1.

   Wash the tomatoes and cut into eighths. Wash, clean and slice celery thinly. Peel cucumber, halve lengthwise and remove seeds with a spoon. Reserve celery green for garnish. Dice one quarter of the fruit finely, chop the rest coarsely and blend with tomatoes and lemon juice in a blender. Halve bell peppers, remove seeds, wash and dice each half finely. Peel onion, finely chop half and add the remaining onion with the diced bell pepper halves to the blender with tomatoes and puree. Strain through a sieve, stir in breadcrumbs and season with salt, cayenne pepper and black pepper. Fold in diced vegetables and thinly sliced garlic. Stir in olive oil and cover in the refrigerator for 2 hours.

2. 2.

   Serve in bowls garnished with celery green and peperoni.