Red Pepper Gazpacho with Basil

Ingredients

• 3 slices whole grain toast
• 1 white onion
• 1 Garlic clove
• 600 g fully ripe tomatoes
• 1 cucumber
• 2 bell peppers (red and yellow)
• 1 tbsp sherry vinegar
• 4 tbsp olive oil
• Salt
• 0.5 tsp honey
• Cayenne pepper
• a handful basil

Instructions

1. 1.

   Soak the toast in a bowl with a little water, then drain it. Peel and finely dice the onion. Peel and dice the garlic. Score the tomatoes crosswise on the underside and briefly blanch them in boiling water. When the skins start to peel off, lift them out with a slotted spoon and rinse under running cold water. Remove the skins. Then cut the tomatoes on the workbench into halves or quarters and remove the seeds.

2. 2.

   Peel the cucumber, trim the ends, and halve it lengthwise. Scoop out the seeds with a teaspoon. Wash the bell peppers, halve them, and remove the seeds and white membranes. Cut all the prepared vegetables into large chunks. Blend in a blender until smooth. Squeeze the soaked bread well to remove excess water and add it to the mixture. While blending, gradually pour in about 250 ml cold water until the desired consistency is reached.

3. 3.

   Finish with vinegar and oil, then season with salt, honey, and cayenne pepper. Chill in the refrigerator for at least one hour before serving. Divide the finished gazpacho among four plates. Wash, dry, and shake the basil, cut into strips, and sprinkle over the soup. Serve with toasted bread if desired.