Quick gazpacho with grilled bell pepper


Preparation 15 min (+ 1 hour cooling down)
  • Put the diced tomatoes and the grilled bell peppers into a food processor and grind up.
  • Add the garlic, chili pepper, salt and pepper and grind again.
  • Then also grind the red onion and the basil through this (as coarsely as you like).
  • Divide the cold soup over 4 glasses.
  • Cut the cucumber into small cubes and use these to garnish the soup along with some fresh basil leaves and/or some red onion.
  • The soup is best when you let it cool down properly in the fridge for an hour.