GAZPACHO WITH CRUNCHY TEMPEH
Tempeh recommendation: Chickpea Mediterranean Tempeh
Cool, refreshing and just the thing for hot summer’s days: this gazpacho, made with sun-ripened tomatoes, cucumber and peppers, is topped with crispy fried tempeh. The savoury tempeh crunch adds a satisfying texture and transforms this classic cold soup into a light, filling summer dish.
2 servings
25 Min. + Cooling time
Ingredients
- 500 g ripe tomatoes
- 1/2 cucumber
- 1 red pepper
- 1/2 small red onion
- 1 small clove of garlic
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 slice of white bread, optional for a creamier consistency
- 50–100 ml cold water
- Fresh parsley or basil
- A few diced cucumber and pepper pieces, optional
- Salt and pepper
For the tempeh crunch: - 200 g tempeh
- Rapeseed oil
- 1 tsp smoked paprika
- 1 tsp soya sauce
Preparation
- Prepare the gazpacho: Roughly chop the tomatoes, cucumber, pepper and onion. Place them in a blender along with the garlic, olive oil, white wine vinegar and, if desired, the bread. Blend until smooth, gradually adding cold water until the desired consistency is achieved. Season to taste with salt and pepper.
- Chilling the gazpacho: Chill the gazpacho for at least 30 minutes. It tastes particularly refreshing when well chilled.
- Preparing the tempeh crunch: Dice the tempeh into small cubes or crumble it coarsely. Heat a generous amount of rapeseed oil in a frying pan and fry the tempeh until golden brown and crispy all over. Add the smoked paprika, deglaze with soya sauce and continue to fry briefly.
- To serve: Divide the chilled gazpacho between two bowls or glasses. Add the crispy tempeh crunch just before serving. Garnish with fresh herbs and, if desired, a few diced cucumber and pepper pieces.
Tip: When taking this on the go, transport the gazpacho and tempeh crunch separately and only sprinkle the crunch on top just before eating. This way, the tempeh stays crispy.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
