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 minAppetizercow shank, bovine tail, beef rinse, clove, laurel leaf, fresh thyme, mace, peppercorns, winter carrot, celery, oil, tomato paste, dark brown beer, leeks,oxtail soup with dark beer
-
30 minAppetizerbaguette, soft goat's cheese with honey, walnut, olive oil, sage, sage, garlic, mixed mushroom,toast with fried mushrooms, goat cheese and walnuts
-
20 minSmall dishfrozen puff pastry, green asparagus, herbal cream cheese, smoked salmon, egg,salmon rolls with green asparagus
-
55 minAppetizerfennel bulb, olive oil, Spaghetti, ricotta, egg, cheese, Pesto,spaghetti tartar with fennel
Nutrition
260Calories
Sodium0% DV1.215mg
Fat32% DV21g
Protein22% DV11g
Carbs2% DV6g
Fiber8% DV2g
Loved it