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Cindy Baker
Fast spanish gazpacho
As a bite or appetizer, this gazpacho is on the table.
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Ingredients
Directions
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The gazpacho must be well cold; put the bottle in the refrigerator at least 6 hours in advance.
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The raw ham and olives must be at room temperature; get them out of the refrigerator 2 hours before your guests arrive.
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Wash and halve the cucumber lengthwise and remove the seed lists with a teaspoon. Cut the flesh into cubes of ½ cm (brunoise).
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Finely chop the almonds. Place several olives on the pickles.
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Pour the gazpacho into glasses. Divide the cucumber cubes over it, sprinkle with the almonds and place an olive stick on each glass.
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Divide the raw ham over the plates, add a glass of gazpacho and serve with the rest of the olives.
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Nutrition
260Calories
Sodium0% DV1.215mg
Fat32% DV21g
Protein22% DV11g
Carbs2% DV6g
Fiber8% DV2g
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