Gazpacho

Remove the crusts from the bread slices, tear them into pieces and put them in a bowl. Pour 100 ml cold water over them and let them soak.

• 2 Slices of bread
• 100 ml Water

Rinse the tomatoes, cut out the stem ends and quarter them. The riper they are, the better the soup tastes.

• 6 Ripe tomatoes

Peel the cucumber and cut three quarters of it into coarse chunks. Keep the last quarter for later.

• ½ Cucumber

Deseed the bell pepper and cut three quarters of it into coarse chunks. Keep the last quarter for later.

• 1 Red bell pepper

Peel the shallot and garlic and chop them coarsely.

• 1 Shallot
• 1 Garlic clove

Put the tomatoes, cucumber, pepper, shallot, garlic, the bread with its water, 1½ tbsp vinegar and 1 tsp salt into a tall beaker. Blend very finely with the immersion blender for about 2 minutes.

• 1½ tbsp Vinegar
• Salt

Keep blending and slowly drizzle in 2 tbsp olive oil in a thin stream. The soup gets lighter and creamier.

• 2 tbsp Olive oil

Press the soup through a strainer into a bowl, so the skins and seeds stay behind.

Season with ½ tbsp vinegar, salt, pepper and 1 pinch sugar. Cold makes salt taste weaker, so be a little bolder.

• ½ tbsp Vinegar
• Salt
• Black pepper
• 1 pinch Sugar

Cover the gazpacho and chill it in the fridge for at least 2 hours. It tastes best ice cold.

Dice the remaining quarter of cucumber finely.

• ½ Cucumber

Dice the remaining quarter of pepper finely.

• ½ Red bell pepper

Stir the gazpacho and pour it into cold bowls or glasses. Sprinkle with the cucumber and pepper cubes and drizzle with 1 tbsp olive oil.

• 1 tbsp Olive oil