Summary

Ingredients

• 1 large can (s) tomato (s), peeled
• 1 cucumber (s)
• 1 bell pepper (s), red or yellow
• 1 teaspoon tomato paste
• 2 shallot (s)
• 2 cloves garlic
• 250 ml vegetable stock
• 100 ml red wine, drier
• 2 slices toast, debarked
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon, leveled salt
• 1 pinch (s) sugar
• 2 tablespoon Worcestershire sauce
• 1 dash balsamic vinegar, white
• 0.5 teaspoon ½ Tabasco

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Instructions

1. Put all ingredients except the oil in a blender jar. Of course, peel the onion and garlic beforehand and remove the germ from the garlic in the middle of the toe (it doesn`t matter when cooking or frying, but if you process it raw, the germ can lead to digestive and stomach problems). Puree everything with the hand blender and season again with salt, sugar, white balsamic vinegar, Worcester sauce and Tabasco. Now pull up with the olive oil with the mixer. Chill for 2 hours.
2. Before serving, pull up again with the hand blender (should be slightly frothy).
3. Tips: Rosemary croutons are ideal as a garnish. If you want to serve the whole thing as a main course for hot days, a plate with Serrano ham, Spanish or Italian salami and cheese goes perfectly with it - accompanied by a freshly fruity wine and ciabatta.