Filter
Reset
Sort ByRelevance
Cindy Baker
Fast spanish gazpacho
As a bite or appetizer, this gazpacho is on the table.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
The gazpacho must be well cold; put the bottle in the refrigerator at least 6 hours in advance.
-
The raw ham and olives must be at room temperature; get them out of the refrigerator 2 hours before your guests arrive.
-
Wash and halve the cucumber lengthwise and remove the seed lists with a teaspoon. Cut the flesh into cubes of ½ cm (brunoise).
-
Finely chop the almonds. Place several olives on the pickles.
-
Pour the gazpacho into glasses. Divide the cucumber cubes over it, sprinkle with the almonds and place an olive stick on each glass.
-
Divide the raw ham over the plates, add a glass of gazpacho and serve with the rest of the olives.
Blogs that might be interesting
-
20 minAppetizermushrooms, leeks, oil, mushroomsoup, herbal cream cheese, curry powder, milk, bread, chopped chives, butter, black olives without pit, meat tomato, shallot,mushroom ragout with herb butter
-
70 minAppetizercucumbers, watercress, bunch onion, cold chicken broth, bluefin cheese,cold cucumber soup with bluefin cheese
-
20 minAppetizerceleriac, butter, lemon juice, flour, broth, milk, grated mature cheese, baked onions, fresh basil,cheesesoup
-
25 minAppetizerfresh parsley, rusk, half-to-half-chopped, Zaanse mustard, medium sized egg, winter carrot, leeks, fresh celery, basis for chicken soup, tap water, white quick-cooking rice,vegetable soup with balls
Nutrition
260Calories
Sodium0% DV1.215mg
Fat32% DV21g
Protein22% DV11g
Carbs2% DV6g
Fiber8% DV2g
Loved it