Quick gazpacho with grilled pepper and tomato

Number of persons
4 persons

Preparation time
15 min (+ 1 hour cooling down)

2 cloves of garlic
4 grilled peppers (cooled down)
600 gr tomatoes diced
bunch of basil
1 red onion
½ cucumber
salt and pepper
pinch of red chili pepper


  1. Put the diced tomatoes and the peppers into a food processor and grind up
  2. Add the garlic, chili pepper, salt and pepper and grind again
  3. Then also grind the red onion and the basil through this (as coarsely as you like)
  4. Divide the cold soup over 4 glasses
  5. Cut the cucumber into small cubes and use these to garnish the soup along with some fresh basil leaves and/or some red onion
  6. The soup is best when you let it cool down properly in the fridge for an hour
  7. Serve the gazpacho in glasses


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