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EN 58
Gazpacho
Servings: approx. 4
Preparation time: approx. 10 minutes
Ingredients
1 cucumber
1 pepper
1 onion
2 cloves of garlic
4 slices of toast
1 large tin of peeled tomatoes (500 g)
100 ml oil
400 ml chicken stock
100 ml wine vinegar
Salt, pepper, cayenne pepper (to taste)
Preparation
1. Peel the cucumber, cut it in half lengthwise and remove seeds, cut into large pieces
and put it in the mixing bowl.
2. Wash the pepper, remove the seeds, cut it into large pieces and put it in the mixing
bowl.
3. Peel the onions and garlic cloves, cut them into large pieces and put them in the
mixing bowl.
4. Cut the toast into large pieces and put it in the mixing bowl.
5. Chop up the ingredients for 40 seconds at speed level 5.
6. Add oil and tomatoes (with juice!) to the mixing bowl and chop for approx. 40 seconds
at speed level 5.
7. Then blend at speed level 7 for 15 seconds.
8. Add the chicken stock, vinegar and spices to the mixing bowl and mix at level 5 for
1 minute.
Tip:
Keep a small por-
tion of each type of
vegetable used to
garnish the soup
afterwards.
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