Print

Schnelle Gazpacho

Schnelle Gazpacho First Image First Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing cold soup perfect for summer, easy to prepare with fresh vegetables.

Ingredients

Scale
  • 1 kg ripe tomatoes
  • 1 cucumber
  • 1 bell pepper
  • 1 red onion
  • 2 cloves garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 500 ml vegetable broth

Instructions

  1. Chop the tomatoes, cucumber, bell pepper, and onion into rough pieces.
  2. Place all the chopped vegetables in a blender.
  3. Add garlic, olive oil, red wine vinegar, salt, and pepper.
  4. Puree until smooth.
  5. Add vegetable broth and mix until combined.
  6. Chill in the refrigerator for at least 1 hour before serving.
  7. Serve cold, garnished with fresh herbs if desired.

Notes

  • This soup is best made a day in advance to let the flavors meld.
  • Feel free to adjust the garlic and seasoning to taste.
  • Add more or less vegetable broth to achieve desired consistency.

Nutrition

Find it online: https://michaelskueche.de/schnelle-gazpacho-2/