Quick gazpacho with grilled bell pepper
Preparation
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.
Enjoy!
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