Parsley Gazpacho

Ingredients

• 70 g whole grain toast (2 slices of whole grain toast)
• Salt
• 400 g Tomatoes
• 600 g bell peppers (2 small green and 2 small red bell peppers each)
• 0.5 cucumber
• 2 Garlic cloves
• 2 tsp Tomato paste
• 400 ml cold tomato juice
• 200 ml vegetable broth
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• Cayenne pepper
• 1 tbsp butter
• 2 tbsp chopped parsley

Instructions

1. 1.

   Dice one slice of whole grain toast, season with salt and soak in 4 tbsp lukewarm water.

2. 2.

   Wash, clean, halve, seed, remove white membranes from the bell peppers and dice finely. Peel, split lengthwise, seed and dice the cucumber finely. Peel and finely chop the garlic.

3. 3.

   Blend the soaked bread, tomatoes, garlic, half of each red and green pepper, and cucumber cubes with tomato paste, tomato juice and broth. Season with olive oil, lemon juice, salt and cayenne pepper and taste. Refrigerate for about 1 hour.

4. 4.

   Dice the remaining toast into small cubes and toast in hot butter. Stir the gazpacho, serve on a plate and sprinkle with the reserved vegetable cubes, parsley and croutons.