Pumpkin gazpacho

Name: pumpkin gazpacho
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 1 vegetable stock; 500 ml water; 400 g chilled pumpkin pieces; 1 yellow bell pepper; 2 tomatoes; 1 onion; 1 toe garlic; 3 el extra virgin olive oil; 2 el Red wine vinegar; 3 ice cubes

Cold soup of pumpkin, paprika and tomato.

Ingredients

Kitchen Stuff

1 blender

Directions

Bring the bouillon tablet to the boil with the water. Add the pumpkin pieces and cook until about 15 minutes until done.
Drain the pumpkin and store the cooking liquid. Let both the cooking liquid and the pumpkin cool down.
In the meantime, halve the yellow bell pepper lengthwise, remove the stem starter and seed strips and cut the flesh into cubes. Cut the tomatoes into cubes and mix with the sweet pepper cubes.
Chop the onion. Put 1 tsp onion with 2/3 of the tomato-paprika mixture, the pumpkin pieces, 100 ml of cooking liquid, garlic, oil, vinegar and ice cubes in the blender.
Mix to a smooth mass. Add any additional cooking water until the desired thickness is reached.
Distribute over the glasses. Serve the rest of the vegetables and separate them so that everyone can garnish their soup.