Gazpacho

Blanch (scald) the tomatoes with hot water, remove the skin and chop them, removing the stalks. Clean the bell bell pepper, rinse and cut into strips. Peel the cucumber, cut in half, scrape out the seeds with a pointed spoon. Coarsely dice one half of the cucumber, set the other aside. Peel and chop the onion and garlic cloves. Blend all the prepared ingredients in a hand blender until fine.

Stir the vinegar, oil and breadcrumbs into the puree. Finely grate the second half of the cucumber and add to the soup.

Fold in the whipped cream. Season the soup with salt and spices and let it rest in the refrigerator for 120 minutes with the lid closed.

Rinse, dry and chop the chives. Blend the soup well and sprinkle the chives on top.

Serve with: White bread cubes toasted in butter and diced ham.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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