Soup without cooking: Chef Stjepan Vukadin gives us the recipe

There are many variations of this recipe, but what they all have in common is that they are not cooked. This is precisely why all the ingredients retain their full nutritional value and the gazpacho is rich in vitamins and minerals. Due to its simple preparation method, this delicious soup is a great choice when you are pressed for time as it only takes a few minutes to prepare. Irish chef and MasterChef member, Stepan Vukadin, It has a great recipe.

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To prepare the soup you will need 250 grams of tomatoes, 50 grams of celery sticks, 1 carrot, 30 grams of bell pepper, 100 grams of fresh cucumber, 40 grams of chili pepper, 10 grams of mint, 1 pear, 150 grams of tomato juice, burrata, toasted or toasted bread, olive oil, salt, lime juice.

First wash the vegetables, chop them into small pieces, and squeeze the juice from the tomatoes. Put all the ingredients (tomato juice, cucumber, tomato, half a pear, celery, red pepper, purple onion, some chives, a few mint leaves, juice of half a lime, salt, pepper and a little sugar; era) in a blender and blend them into a refreshing soup.

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– Add water or watermelon juice if needed. Strain the soup through a fine sieve if needed, but I like to keep it a little thick. If you want extra crunch, add chopped fresh carrots – Stjepan suggests.

Toast the soup with cubed toast on a Teflon pan and season with olive oil, salt and pepper. Add fresh burattina to the toasted croutons, which will complement the soup and enhance its creaminess.