Gazpacho Andaluz
Knuspr-Küche
Preparation method
Roughly chop the onion. Cut out the stem from the tomatoes and cut the flesh into coarse pieces.
Halve the cucumber lengthwise, scrape out the seeds with a spoon and discard. Cut the cucumber into smaller pieces and place in a bowl. Core the bell pepper, also cut the flesh into pieces and add to the cucumber.
Cut off the crusts from the toast bread and tear the inside into the bowl with the vegetables. Drizzle with vinegar. Add the remaining ingredients (except a little olive oil for garnish), mix everything well and let it steep in the refrigerator for an hour.
Chef's tip
For a particularly fine result, be sure to pass the soup through a sieve. This removes skin residues and seeds.
Gazpacho tastes best when served ice cold. Place the plates in the freezer briefly before serving.
30 min
Under an hour
