Vegetable Gazpacho – Cold Vegetable Soup

White wine, crushed coriander seeds, crushed pepper, crumbled bay spice, finely chopped basil together bring to a boil and cook on low heat to half (about 20 min). Then drain and add breadcrumbs, chicken soup, juice of one lemon, parsley and half of the vegetables in the hand mixer form, mix well and season. If you want the soup to be a little bit creamier, add a little bit of breadcrumbs. Refrigerate everything together for a few hours.

Heat 2 tablespoons of olive oil and lightly fry the garlic. Add the bread cubes and toast until light brown.

Put the reserved vegetables one by one into dessert bowls and add the bread cubes. Mix the soup with 4 tbsp. olive oil and serve in cold soup bowls together with the bread and vegetable cubes.

(Feisst/Rueegg: “Grossmutters Mittelmeerküche – Kochen wie im Urlaub”, Albert-Müller-Verlags-Ag)

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