Gazpacho mit Hühnerbrühe: Asia-Fusion (oder klassisch mediterran)

Gazpacho with chicken broth: Asian fusion (or classic Mediterranean)

Prep time: 15 minutes | Servings: 2 people

Ingredients (Asia-Fusion Base)

  • 500 g ripe tomatoes

  • 150 g cucumber

  • 1 small red onion

  • 1 clove of garlic

  • 1/2 fresh chili (depending on desired spiciness)

  • approx. 100 ml ice-cold Truebrodo chicken broth

  • Fresh coriander

  • 1 fresh lime (juice of)

  • Toasted sesame oil

  • For garnish: Fresh mint & fresh Thai basil

  • A pinch of salt

Preparation

Preparation

Score the bottom of the tomatoes crosswise, immerse in boiling water for about 30 seconds (blanch), and immediately shock in cold water. Peel off the skin. Peel the cucumber. Then roughly dice the tomatoes, cucumber, onion, garlic, and chili.

Mixing

Place the prepared vegetables, along with a few coriander leaves, the ice-cold Truebrodo chicken broth, and the freshly squeezed lime juice, into a blender and blend until smooth.

Serving & Garnishing

Season with a pinch of salt. Pour the cold gazpacho into a bowl or deep glass, garnish with fresh mint, Thai basil, and a few drops of toasted sesame oil.

Variation: Mediterranean

Do you prefer classic Mediterranean, or do you not have any Asian ingredients on hand? No problem! The recipe can be easily adapted. Simply replace:

  • Lime juice -> lemon juice or a splash of white balsamic vinegar

  • Toasted sesame oil -> a good, cold-pressed olive oil

  • Coriander, Thai basil & mint -> fresh local basil and oregano (best of all, of course, directly fresh from the garden!) 

  • Tip for even more body

    If you prefer the gazpacho a little thicker or heartier, simply add 1 to 2 tablespoons of cooked rice (or alternatively a small slice of toasted white bread) to the blender before pureeing. The starch contained in it will further thicken the soup.