Summary

Ingredients

• 1 large can (s) tomato (s), peeled or
• 1 kg tomato (s), fully ripe
• 500 g cherry tomato (s) or cocktail tomato
• 1 red pepper (s), approx. 200 g
• 1 bell pepper (s), orange, approx. 200 g
• 1 onion (s)
• 3 clove (s) garlic
• 4 stalks lemon balm
• 1 lemon (s)
• 6 tablespoon olive oil
• 3 tablespoon balsamic vinegar
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper
• 50 g almond (s), round
• 1 hot pepper, red, hot

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Instructions

1. Puree the canned tomatoes and the whole cherry tomatoes in a blender or in a bowl with the hand blender. Pass through a sieve or the brisk Lotte into a soup bowl.
2. Peel the cucumber and cut into large cubes. Wash the peppers, cut in half, remove the seeds and white dividing walls, cut into pieces. Quarter the onions and halve the garlic cloves. Pluck the leaves from 3 stalks of lemon balm.
3. Also puree the cucumber, bell peppers, onions, garlic cloves and lemon balm leaves and strain them so that the kernels and skin remain in the sieve.
4. Squeeze the lemon. Mix the lemon juice, vinegar and olive oil well with the vegetable soup. Season with salt and pepper. Add the ground almonds and stir vigorously or mix the soup again. Slit open the peppers and scrape out the stones, put the peppers in the gazpacho.
5. Now chill the gazpacho in the refrigerator for at least 2 hours, or even better, longer. Before serving, remove the peppers and garnish the gazpacho with lemon balm leaves. It goes well with baguette or ciabatta.