Gazpacho with Tofu cubes T
Serving 4 people 20mn preparation – cooling it down :1hour
  • 250gr of plain tofu
  • 6 tomatoes
  • 75cl of vegetable bouillon
  • 1 green capsicum
  • 1 cucumber
  • 2 cloves of garlic
  • juice of 1 lemon
  • 1 nice bunch of parsley
  • 10 blades of chives
  • 1 pinch of cayenne pepper
  • 1 big spoon of olive oil
  • 1 big spoon of balsamic vinegar
  1. Peal off the cucumber and cut in small cubes. Peal off the capsicum and tomatoes and remove the seeds. Cut in small cubes too. Peal off the garlic, crush finely, clean, dry and chisel the parsley and add all that to the preparation of tomatoes, capsicum and cucumber.
  2. Keep aside 2 big spoons of vegetables for the decoration and blend the rest in the mixer with the bouillon, cayenne pepper, olive oil and balsamic vinegar. Add the lemon juice, tofu cut in cubes, mix well and keep in fridge for 1hr.
  3. Before serving, use the rest of the vegetable cubes as decoration, sprinkle with the minced chives and serve very chilled.