Gazpacho

Peel and halve half of the tomatoes, removing the stalks and seeds. Cut the cucumber in half diagonally and peel, setting one half aside. Rinse and peel the carrot, rinse and clean the red bell pepper, peel the onion and garlic.

Rinse the kitchen herbs. Blend the carrot, tomato, cucumber, garlic, bell bell pepper, onion and herbs in a hand blender, add the chicken soup, paradeis pulp and the juice of one lemon and season with salt and bell pepper. Fold in half of the olive oil. Leave the gazpacho to cool. Boil the eggs for 8-10 minutes, cool, remove the shells and chop them. Rinse the remaining tomatoes and cut into small cubes, removing the stalks. Cut the cucumber half twice lengthwise, remove all seeds. Cut the cucumber pieces into cubes. Rinse and clean the green bell pepper and cut into small pieces. Rinse, dry and finely chop the chives. Arrange the cucumber, eggs, tomatoes, peppers and chives in different dessert bowls or plates. Bring the gazpacho to the table with the chopped add-ons, which everyone chooses to put on their unit.

The cold vegetable soup must be chilled in the refrigerator for at least 2 hours before serving.

Nutritional value per unit:

Without credit

Our tip: It is best to use fresh herbs for a particularly good aroma!

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