Gazpacho with Vegetable Garnish

Ingredients

• 20 g whole grain toast (1 slice)
• 1 white onion
• 2 cloves garlic
• 100 g cucumber (0.5 cucumber)
• 2 red bell peppers
• 500 g tomatoes
• 2 zucchinis
• 250 ml cold vegetable broth
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• Salt
• Pepper
• Cayenne pepper
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Soak the toast in a little water and drain. Peel the onion and garlic, then cut into fine cubes.

2. 2.

   Wash and clean the vegetables. Cut cucumber halves and bell peppers in half, removing seeds. Halve the tomatoes and remove stems. Dice all vegetables into small cubes. Set aside zucchini cubes and 2 tbsp tomato cubes.

3. 3.

   Puree the vegetables finely. Squeeze out the toast. Add the onion cubes, garlic, and broth to the puree and blend again briefly.

4. 4.

   Add vinegar and 2 tbsp olive oil. Season with salt, pepper, and cayenne pepper. Mix in the reserved tomato cubes and chill for about 30 minutes.

5. 5.

   Meanwhile, heat the remaining oil in a pan. Sauté the zucchini cubes over medium heat for 3–4 minutes. Season with salt, pepper, and lemon juice.

6. 6.

   Serve the gazpacho with vegetable garnish on four plates and top with the sautéed zucchini cubes.