Gazpacho – Spanish Cold Vegetable Soup – Warm Version

(about half an hour):

Score tomatoes crosswise, place in boiling water until skin curls, rinse when cool, peel off skin, quarter, core and dice. Rinse cucumber well, cut in half, remove core, also cut into cubes. Rinse bell bell pepper, cut in half, remove seeds and cut into cubes. Peel onion and garlic clove, finely dice the whole.

From all the vegetables set aside 1/3, the rest in a hand blender form, add olive oil, red wine vinegar and chicken soup, all together finely grind. Transfer to a large enough bowl, season with salt and pepper. Cover and place in refrigerator for about three hours.

Cut toast into small cubes and fry in butter until golden brown.

Add remaining vegetables to soup, sprinkle with chive rolls and shape toast cubes on top.

Warm tomato and bell pepper soup:

Sauté onions, garlic, and diced vegetables (fennel, celery, bell bell pepper) in olive oil. Add tomato juice and chicken soup and simmer on low heat for about ten minutes, add seasoning.

Add diced tomatoes and cucumber as a garnish. If desired, you can also add fried and finely chopped fish fillet (e.g. pike-perch) to the soup.

Our tip: Fresh chives are much more aromatic than dried ones!

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