Kalte Gemüsesuppe, or Gazpacho, is a refreshing and healthy dish that originated in Spain. This chilled soup is made from a combination of vegetables such as tomatoes, cucumbers, peppers, and onions, and is typically enjoyed during the summer months. Its vibrant colors and bold flavors make it a popular choice for those who enjoy light and satisfying meals. Whether you’re looking for a light lunch or an appetizer to impress your guests, Kalte Gemüsesuppe is the perfect choice.

Kalte Gemüsesuppe, Gazpacho

Hello my dear, welcome back to Ballet Cook! Today, it’s unbearably hot outside, so we’re going to make gazpacho, a cold Spanish vegetable soup. For this recipe, we need pepper, salt, cold-pressed olive oil, paprika powder, apple cider vinegar, sugar, half an onion, chili pepper, garlic, cucumber, bell pepper, and ripe tomatoes.

First, we need to marinate all the vegetables. By that, I mean we’re going to salt and sugar them, so they can release their juices and we can have a really flavorful soup. I bought some very soft and aromatic tomatoes, even though I don’t usually buy them like that. But for gazpacho, they’re perfect. We remove the stems, cut them into big pieces, and season them with salt and sugar. We also add the rest of the vegetables, chopped into big chunks, and mix everything until the salt and sugar dissolve.

To make it less spicy, we remove the seeds and membranes from the chili pepper. We also add a garlic clove, which we peeled by smashing it under our hand. We sprinkle some paprika powder, a bit of sugar, and salt, and add a splash of apple cider vinegar and cold-pressed olive oil. We mix everything together and let it rest for about 25-30 minutes.

While the vegetables are marinating, we take some bread and cut it into small cubes. We fry them in a pan with some olive oil and chopped garlic until they are crispy and golden brown. We set them aside to cool.

After the vegetables have rested, we take our blender and pour the mixture in. We blend everything until we get a smooth and creamy texture. If it’s too thick, we can add some water or ice cubes to make it more refreshing.

We serve the soup in some bowls and garnish it with the crispy bread cubes and some chopped bell pepper. We could also add some fresh herbs like parsley, cilantro, or basil to give it a touch of freshness.

Gazpacho is a perfect dish for hot summer days. It’s refreshing, healthy, and easy to prepare. It’s also a great way to use up all the vegetables you have in your fridge. You can make it in advance and keep it in the fridge for a couple of days. It’s a dish that gets better with time, as the flavors develop and intensify.

I hope you enjoyed this recipe, and I’ll see you soon for another episode of Ballet Cook!
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