Gazpacho, Standard

Have you tried this delicious recipe with red wine?

Blanch (scald) tomatoes with boiling hot water, skin, clean and dice.

Peel onions, rinse cucumber, cut peppers in half, rinse and remove seed strands. Next, dice the whole thing.

Cut the bread into small cubes. Set aside a few cubes of all the vegetables and the bread.

Skin the garlic clove and mash it with salt to a paste. Mix with vegetables and bread, add 4 tablespoons of oil and the beef broth and mash everything together finely.

Gradually pour in the tomato juice and season the finished soup with salt, pepper and vinegar. Leave to cool until ready to serve.

Toast the reserved bread cubes in the remaining oil until crispy brown on all sides. Bring the vegetable and bread cubes to the table in separate bowls and gradually add them to the soup during the meal.

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