Gazpacho with Vegetable Garnish

Ingredients

• 20 g whole grain toast (1 slice)
• 1 white onion
• 2 Garlic cloves
• 100 g cucumber (0.5 cucumber)
• 2 red bell peppers
• 500 g tomatoes
• 2 Zucchini
• 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 it. Peel the onion and garlic, then cut into fine cubes.

2. 2.

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

3. 3.

   Puree the vegetables finely. Squeeze out the toast. Add 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. Fold in the reserved tomato cubes and chill for about 30 minutes.

5. 5.

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

6. 6.

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