1 red bell pepper
2 cloves of garlic
1 tsp vegetable bouillon
4 tbsp Antara olive oil
3 tbsp red wine vinegar
Salt
Pepper
2 onions
1 small green bell pepper
1/2 cucumber (approx. 150 g)
1 pinch of sugar
a few splashes of lemon juice
1/2 bunch of basil
Preparation:
For this classic Spanish gazpacho, first remove the crusts from the toast bread and soak it in water. Score the tomatoes crosswise, scald with hot water, peel, and remove the stems. Then, finely dice the bell pepper, peel the garlic, and squeeze the excess water from the toast bread.
Set aside 150 g of tomatoes and 1 tbsp of diced bell pepper, then purée the rest together with the garlic and bread into a fine mixture. Now stir in the bouillon with the Antara olive oil and vinegar, season with salt and pepper, and chill the soup for at least 4 hours or overnight so that the flavors can develop perfectly.
Meanwhile, finely dice the onions, green bell pepper, and cucumber, and quarter, deseed, and finely chop the remaining tomatoes. Just before serving, season the gazpacho to taste with lemon juice, salt, pepper, and a pinch of sugar.
To serve, ladle the cold soup into bowls, sprinkle with the prepared diced vegetables and fresh basil, and finish with a drizzle of Antara olive oil. Enjoy ice-cold and dream of Andalusia!
