Starter

Gazpacho

Name: Gazpacho
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Ingredients: 0.5 st Cucumber; 1 st Tomato; 1 st Bell pepper; 1 st Garlic clove; 3 st Shallots; 0.5 st Chili; 2 dl Vegetable bouillon; 1 tsk Honey; 1 tsk Vinegar (Balsamic); 1/2 dl Fluffed parsley; 1 krm Black pepper; Salt; Oil; White bread

50 min 4 servings

Part of menuHola España

Our take on the classic Spanish soup: cool, refreshing and full of flavour, and perfect as a starter on a warm summer evening. It is best made ahead, so the flavours have time to develop.

Servings

Ingredients

Cucumber1/2 pcs
Tomato1 pcs
Bell pepper1 pcs
Garlic clove1 pcs
Shallots3 pcs
Chili1/2 pcs
Vegetable bouillon0.8 cups
Honey1 tsp
Vinegar (Balsamic)1 tsp
Fluffed parsley1.7 fl oz
Black pepper0.2 tsp
Salt
Oil
White bread

Nutrition per serving

Energy36 kcal

Protein1.2 g

Carbohydrates6.6 g

Fat0.3 g

Fiber1.3 g

Instructions

Soup Roughly chop all the ingredients except the shallots, then blend them in a food processor or with a stick blender until smooth. Chop the shallots very finely and stir them in at the end: onion can turn bitter if it is blended, so it should not go in from the start. Season with salt and leave in the fridge for at least an hour.

Croutons Heat the oven to 225°C (440°F). Cut the bread into pieces and put them in an ovenproof dish. Drizzle with a splash of oil, add a few pinches of salt and toss so the bread is coated. Bake for 10–15 minutes, until the croutons are golden brown.

Serving Serve the soup ice cold with the croutons, garnished with a few fresh herbs if you like.

Tips & Inspiration

Tomatoes

Tomatoes should not be kept in the fridge. The cold stops the processes that give tomatoes their aroma, and the flavour disappears. Keep them at room temperature until you use them. The tastiest tomatoes come in late summer and early autumn. The rest of the year, a good tin of chopped tomatoes can give a stew more flavour than fresh ones.

Chilli

Chilli gives a sensation of heat when you eat it. In fact, it acts on the body's heat receptors and makes them send a false signal to the brain that it is hot. After chopping a hot chilli, be careful about touching your eyes or other sensitive parts of your body (or anyone else's), as the active substance can stay on your skin for a long time.