Gazpacho

One yellow and one red gazpacho. Perfect for a hot day to cool down.

Yellow

0,5 cucumber

200 g yellow tomatoes

1 small yellow chili

1 garlic clove

400 g corn

2 table spoons olive oil 

2 dl water

salt and pepper

cherry tomatoes

Mix the cucumber, yellow tomatoes, chili, garlic, corn and oil in a mixer. Add water to the right thickness. Add salt and pepper. Decorate with halved cherry tomatoes

Red

500 g ripe red tomatoes

4 celery sticks

1 cucumber

0,5 onion

1 garlic clove

2 table spoons bread crumbs

1 liter tomato juice

4 table spoons olive oil

tabasco according to taste

1 tea spoon sugar

salt and pepper

Mix pieces of tomato, cucumber, onion, garlic, bread crumbs, tomato juice and olive oil in a bowl. Set aside for 15 minutes. Mix to a soup and season with sugar, tabasco, salt and pepper. Serve ice cold.