Gazpacho – Spanish Cold Tomato Soup with Cucumber and Bell Pepper

A refreshing cold soup of ripe tomatoes, cucumber and bell pepper that needs no stove on hot days. It is thickened with bread and finished with olive oil and basil.

By yumbelo-Küche · 4 servings · 25 minutes

Ingredients

• 1000 g ripe tomatoes
• 1 Stück red bell pepper
• 300 g cucumber
• 1 Stück red onion
• 1 Stück garlic clove
• 80 g day-old white bread
• 3 EL olive oil
• 2 EL lemon juice
• 1 Bund basil
• salt
• pepper

Method

1. Remove the crusts from the bread, cut it into rough cubes and soak briefly in a little water, then squeeze out.
2. Wash the tomatoes and chop them roughly. Deseed the bell pepper and cut it small, peel the cucumber and dice it, roughly chop the onion and garlic.
3. Blend the tomatoes, bell pepper, cucumber, onion, garlic and the squeezed-out bread finely with an immersion blender or in a blender.
4. Add the olive oil, lemon juice, salt and pepper and blend again thoroughly until the soup is smooth.
5. Chill the soup for at least 2 hours and before serving season it with salt, pepper and lemon juice to taste.
6. Wash the basil, pick off the leaves and tear them roughly, garnish the soup with them and drizzle with a little olive oil.