103Shares
0
0
0
103
0

Let’s do everything a bit different…. today’s recipe is shown above. Enjoy! ;)

Just kidding! Even though this illustration (btw. made by this awesome artist holavillaraco.com) is pretty much all you need to make a delicious Gazpacho… of course I also have a complete recipe for you as usual.

This delicious Gazpacho is the best when it is hot outside and you want to eat something refreshing instead of something like “Eisbein mit Sauerkraut” ;) That’s why the Spanish like it so much. Right now it is not as hot as it used to be the last couple weeks, but this soup is still delicious. As a starter for your dinner or as a snack between the meals. Always good! And also pretty easy to prepare. Pretty good with that – Cheesy Bacon Wrapped Puff Pastry Sticks! If you prefer the color green, have a look here :)

Note: You can peel the tomatoes with a potato peeler – works fine and is fast. If you do the scalding method it is less messy ;) The Tabasco is optional in the recipe – as a starter for your dinner, you can make it hot with the tabasco – if you want the Gazpacho as a real refreshing treat, I would not season with Tabasco or just a tiny bit.

INGREDIENTS / ZUTATEN

(For 4 persons)

For the gazpacho:
35 oz. (1kg) vine tomatoes
1 cucumber
1 green pepper
1/2 onion
1 cup (240ml) tomato juice
1/2 cup (120ml) olive oil
1/4 cup (60ml) white wine vinegar + more if needed
salt, pepper
tabasco (optional)

For the decoration:
2 slices white bread
olive oil for frying
chopped tomatoes or red pepper

(Für 4 Personen)

Für die Gazpacho:
1kg Strauchtomaten
1 Gurke
1 grüne Paprika
1/2 Zwiebel
240ml Tomatensaft
120ml Olivenöl
60ml Weißweinessig + mehr zum Abschmecken
Salz, Pfeffer
Tabasco (optional)

Für die Dekoration:
2 Scheiben Weißbrot
Oliven Öl zum Anbraten
gehackte Tomaten oder rote Paprika

DIRECTIONS / ZUBEREITUNG

1. Start with the tomatoes. You can either peel them with a potato peeler or scald them to remove the skins. Half them, remove the green parts, cut into pieces and place in a high mixing bowl. Peel the cucumber and cut into pieces. Chop the paprika and onion into small pieces and add with the cucumber to the mixing bowl. Mix with an immersion blender until you get a smooth soup. Add tomato juice, olive oil, and vinegar. Season with salt, pepper, and Tabasco (optional). Mix well and add some more vinegar if needed. Place in the fridge for at least 1 hour.

2. Cut the bread into small cubes and fry with the olive oil in a pan until you get crisp croutons. Fill the cooled gazpacho into soup bowls or glasses and decorate with some croutons and chopped tomatoes or red peppers. Serve with some bread or cheesy bacon puff pastry sticks.

1. Mit den Tomaten anfangen – man kann sie einfach mit einem Sparschäler schälen oder kurz mit kochendem Wasser überbrühen, damit sich die Schale löst. Halbieren, Strunk entfernen und in kleine Stücke schneiden. In einen hohen Mixbecher geben. Die Gurke schälen und in kleine Stücke schneiden. Paprika und Zwiebel ebenfalls in kleine Stücke schneiden und zusammen mit der Gurke in den Mixbecher geben. Alles zusammen mit einem Pürierstab zu einer homogenen Suppe pürieren. Tomatensaft, Olivenöl und Essig zugeben. Mit Salz, Pfeffer und Tabasco (optional) abschmecken. Alles gut verrühren und ggf. noch etwas Essig zugeben. Für mindestens eine Stunde im Kühlschrank kaltstellen.

2. Das Brot in kleine Würfel schneiden und in einer Pfanne mit Olivenöl zu knusprigen Croutons anbraten. Die gekühlte Gazpacho in Suppenteller oder Gläser füllen und mit Croutons und kleinen Tomatenwürfeln oder roter Paprika dekorieren. Mit Brot oder Käse-Blätterteigstangen servieren.

Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!

Here is a version of the recipe you can print easily.

Gazpacho

Author: Bake to the roots
Prep Time: 20
Total Time: 90

Print Recipe

Ingredients

Scale

For the gazpacho

35 oz. (1kg) vine tomatoes
1 cucumber
1 green pepper
1/2 onion
1 cup (240ml) tomato juice
1/2 cup (120ml) olive oil
1/4 cup (60ml) white wine vinegar + more if needed
salt, pepper
tabasco (optional)

For the decoration

2 slices white bread
olive oil for frying
chopped tomatoes or red pepper

Cook Mode Prevent your screen from going dark

Instructions

Start with the tomatoes. You can either peel them with a potato peeler or scald them to remove the skins. Half them, remove the green parts, cut into pieces and place in a high mixing bowl. Peel the cucumber and cut into pieces. Chop the paprika and onion into small pices and add with the cucumber to the mixing bowl. Mix with an immersion blender until you get a smooth soup. Add tomato juice, olive oil and vinegar. Season with salt, pepper and tabasco (optional). Mix well and add some more vinegar if needed. Place in the fridge for at least 1 hour.
Cut the bread in small cubes and fry with the olive oil in a pan until you get crisp croutons. Fill the cooled gazpacho into soup bowls or glasses and decorate with some croutons and chopped tomatoes or red peppers. Serve with some bread or cheesy bacon puff pastry sticks.