Gazpacho with Lemon and Basil

Nutrition · per serving

Steps

1. 1

   Wash the tomatoes, cucumber and bell pepper. Roughly chop the tomatoes and cucumber, remove the seeds from the bell pepper and chop it as well. Peel the garlic.

   500 g ripe tomatoes150 g cucumber120 g red bell pepper1 small garlic clove
2. 2

   To make the croutons, toss the bread with the olive oil and salt. Toast in a non-stick frying pan over medium heat for 5 to 7 minutes until golden brown, turning frequently. Set aside.

   60 g white bread or baguette, cubed1 tbsp olive oil1 pinch salt
3. 3

   Place the tomatoes, cucumber, bell pepper and garlic in a blender with the lemon juice and zest, olive oil, red wine vinegar, cumin, salt and pepper. Blend for 1 to 2 minutes until very smooth. For an especially silky texture, pass through a fine-mesh sieve.

   500 g ripe tomatoes150 g cucumber120 g red bell pepper1 small garlic clove1/2 organic lemon, juice and finely grated zest30 ml olive oil1 tsp red wine vinegar1/2 tsp ground cumin1/2 tsp salta little black pepper
4. 4

   Taste and adjust the gazpacho. It should taste distinctly fresh and slightly tangy; if necessary, adjust with a little lemon juice, vinegar or salt.

5. 5

   Tear the basil into rough pieces and briefly crush it with the olive oil, or finely chop it.

   10 g fresh basil1 tsp olive oil
6. 6

   Pour the gazpacho into chilled bowls, garnish with the basil oil and croutons, and serve immediately. For an even colder soup, chill the gazpacho for 20 to 30 minutes.

Origin & History

Gazpacho originated in Andalusia and evolved from simple crushed-bread soups made by the Spanish rural population. The version known today, made with tomatoes and peppers, became widespread primarily after these vegetables were introduced to Europe.