Paprika-Gazpacho with Peach and Feta

Ingredients

• 2 medium cucumbers
• 300 g tomatoes (3-4 tomatoes)
• 3 peaches
• 200 g red bell pepper
• 600 ml cold vegetable broth
• 60 g ajvar (4 tbsp)
• 4 tbsp white wine vinegar
• 4 tbsp olive oil
• Salt
• Pepper
• 2 slices whole wheat bread (50 g each)
• 200 g feta cheese (45% fat in milk)
• 1 small bunch cress

Instructions

1. 1.

   Peel, wash, and dice the cucumbers. Wash, core, and dice the tomatoes. Wash, halve, remove the pits, and chop the peaches into pieces. Halve, deseed, wash, and dice the bell peppers. Set aside 50g of each vegetable.

2. 2.

   Puree the remaining vegetables and peaches with broth, ajvar, vinegar, 2 tbsp olive oil, and salt using an immersion blender. Season the soup with salt and pepper and let it cool covered for about 30 minutes.

3. 3.

   In the meantime, cut the bread slices into small cubes. Heat the remaining oil in a pan. Toast the bread cubes in the pan over low heat, stirring occasionally, for about 5 minutes until crispy. Remove from the pan, season with salt and pepper, and let cool.

4. 4.

   To serve, sprinkle the gazpacho with vegetable cubes, croutons, feta, and cress.