Gazpacho with brisket

First, prepare the boiled brisket according to the recipe on the website and let it cool completely. Cut the cooked brisket (180 g) into very thin strips.

Roast the bell pepper (150 g) whole in the oven until the skin is slightly charred. Transfer the hot pepper to a bag and let it cool. Then peel off the skin and seeds.

Randomly chop fresh tomatoes (300 g), cucumbers (80 g), celery (40 g), roasted pepper, green basil (10 g), garlic (5 g), and hot chili pepper (10 g). Transfer the vegetables to a blender, add tomato juice (600 g), olive oil (40 g), and wine vinegar (10 g). Add salt (5 g) and black pepper (1 g).

For a strict keto, keep the portion moderate: this soup has a lot of tomatoes and tomato juice for the entire volume. The brisket and olive oil help make the dish more filling, but the base is still tomatoes.

Blend the soup until smooth and strain through a sieve if you want a smoother texture.

Chill the gazpacho well in the refrigerator or serve it with ice. Pour the soup into bowls and top with thin strips of brisket.