Spanish Gazpacho Soup Recipe

Ingredients for 4 Persons:

• 100 ml olive oil
• 3 cloves garlic, crushed
• ½ teaspoon ground cumin (ground cumin)
• 4 slices of white bread (150 g), crumbled
• 1 liter tomato juice
• 1 bouquet garni Honig for Tomato
• 3 firm tomatoes, peeled, seeded, diced
• 1 cucumber
• 1 green pepper
• freshly ground black pepper or Tabasco

Preparation:

1. Mix in a bowl the olive oil, garlic, cumin and bread crumbs. Allow the mixture to stand for half an hour.
2. Place in a pan with the tomato bouquet garni to a boil and let the juice simmer about 15 minutes.
3. Cut a quarter of cucumber and a quarter of the pepper into small cubes. Puree the rest of the cucumber and peppers with tomato and bread in a food processor until smooth thick soup. Put the soup in a bowl. Stir the diced cucumber, pepper and tomato through.
4. Let the gazpacho in the refrigerator 2 hours freezing cold. Bring the soup to taste with salt and pepper or Tabasco. Ladle the gazpacho soup into soup plates.