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Soup Recipes
Gazpacho
2 – 3 large beefsteak tomatoes, 1 onion, 1 cucumber, about 500 ml of
tomato puree, 1 bell pepper, 2 cloves of garlic, 1 chilli pepper, 1 – 2
tablespoons balsamic vinegar or wine vinegar, 1 – 2 tablespoons olive oil,
2 slices of toast (without bark), about 150 ml of vegetable stock (cooled),
salt and pepper and spices to taste
Cut all the ingredients (also the toast) into pieces or cubes and place in a
bowl. Season with salt and pepper and let the mixture for about 30 minutes
to rest. Mix all ingredients in small portions in the mixing cup. Be careful not
to overfill the mixing cup! Cool down the pureed mixture in the refrigerator
for about 1 hour.
Cold Cucumber Soup
1 cucumber, 1 red onion, 150 g yogurt, 50 ml of buttermilk, sour cream to
taste, 1 tablespoon lemon juice, sugar, salt and pepper, dill and cress
Cut the cucumber and the onion into cubes and place in a bowl. Season all
ingredients with sugar, salt and pepper and mix well. Mix the ingredients in
the mixing cup. Cool down the pureed mixture in the refrigerator for about
1 hour.
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