Spanish vegetable soup is a popular classic. Gazpacho is eaten cold and is a great summer refreshment. Delicious with: crispy croutons!
SWR
Imogen Voth
Ingredients:
1 medium-sized cucumber
1 cantaloupe melon
2 green peppers
1 large onion
3 cloves garlic
6 slices of toast
1 l vegetable stock
40 ml of red wine vinegar
4 tp salt, pepper
spoon of rose pepper powder
5 tablespoons extra virgin olive oil
2 tablespoons tomato paste
Preparation:
Peel the cucumber, cut about 50 grams and set aside. Roughly chop the rest. Cut the tomatoes crosswise, briefly brush them with warm water and then peel them. Set aside about 50 grams of tomatoes and cut approximately. Wash, halve and peel the peppers. Also set aside 50 grams and cut roughly.
Clean and cut the onion. Sow half a cantaloupe and cut the meat into pieces. Separate 50 grams from this as well. Peel and finely chop the garlic cloves.
Put all the ingredients in a blender, add the oil, vinegar and vegetable stock and clean until smooth. Finally mix in the tomato paste. Season with salt, pepper, paprika powder.
Cut the white bread into cubes and pour in olive oil and roast in a pan. Use the separated chopped vegetables and melon as an ingredient for the soup. Garnish with croutons.
Printable recipe for gazpacho with stuffing and croutons
Overview of all SWR recipes