Andalusian Gazpacho (no waste)
A perfectly refreshing and delicious sih for those hot summer days. Really quick to make and absolutely healthy.
What you will need
- 1/2 cucumber
- 1 red bell pepper
- 500 g tomatoes any work well but I would recommend using several different ones (large, small, cherry)
- 1/2 red onion
- 1 tbsp olive oil
- 2 slices toast or of whilegrain bread
- 2 tsp salt
- some cracked black pepper
- 1 tbsp baslamic vinegar use whichever vinegar you have on hand
- a handful fresh basil
- 1/2 tsp garlic powder
- 1/2 tbsp honey or maple syrup
- 100-200 ml water
For the toppings:
- 1 large slice of bread
- 1 tbsp olive oil
- some avocado
- some bell pepper
- some cucumber
- some tomatoes
- some olive oil
- some fresh basil
How to
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Place the toast in a bowl and cover with water. Let soak for about 5-10 minutes.
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In the meantime half the tomatoes, remove the core of the bell pepper and peel the cucumber and chop both down a little bit. Place them in a high speed blender or in a large mxiing bowl so you can use your hand blender.
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Chop the red onion and add it aswell along with the olive oil, honey, basil, salt, pepper, vinegar. Remove the toast from the water and squeeze out the remaining water. Add it to the blender aswell and blend everything up until creamy. If it is too thick for your deisre add some of the water to thin it out. Place in an air-tight container and let chill in the fridge for about 4 hours.
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before serving chop the bread up into about 1cm sized cubes. Heat up the olive oil in a pan and fry the bread in there until it is crsipy and golden brown. Set aside. Cut the avocado, bell pepper and cucumber into mini cubes and half or quater the cherry tomatoes.
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Divide the soup into bowls and top with the homemade bread crumbs, chopped up veggies, some fresh basil and olive oil. Serve and enjoy!