Gazpacho À La Much
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 cans tomatoes, happened
- 1 onion (s)
- 1 cucumber (s)
- 2 bell pepper (s)
- 6 tablespoon olive oil
- salt and pepper
- Tabasco
- vegetable broth
- sugar
- 3 cloves garlic
- 2 slices toast without crust
- 0.5 ½ zucchini without shell
- 15 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Peel the zucchini and cucumber, roughly remove the seeds and cut into small pieces with the onion, garlic and peppers. If you like, you can put a few strips of paprika aside and add them to the soup later.
- The toast is used to bind the soup - simply tearing it into large shreds is sufficient. Now put the pieces of toast together with all the vegetables in the blender and puree them very finely and then put them in a large bowl. Add the tomatoes, the balsamic vinegar and the olive oil and season with salt, pepper, a dash of Tabasco and a pinch of sugar. If the consistency is too thick for you, you can simply add a little vegetable broth - but it is not a must.
- Tip: The cold soup can also be very refreshing if you add the juice of half a lime at the end.
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