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Gazpacho in shot glasses
 
 
8 ServingsPTM75 min

Gazpacho in shot glasses


Gazpacho of cucumber, tomato, pepper, onion and garlic.

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Directions

  1. Peel and cut the cucumber together with the tomato into pieces. Clean the peppers and cut into pieces. Chop the shallot and finely chop the garlic.
  2. Puree the cucumber, tomato, bell pepper, shallot and garlic in a food processor.
  3. Cut the ciabatta into slices, remove the crusts from 2 slices of ciabatta (per 8 people) and crumble over the vegetable puree.
  4. Add the vinegar and the oil and purée everything shortly. Season well with pepper and salt.
  5. Let the gazpacho covered in the refrigerator in about 1 hour by and cold.
  6. Roast the ciabatta slices in a toaster until golden brown and drizzle with the oil. Spoon the gazpacho into shot glasses. Serve with the ciabatta.


Nutrition

90Calories
Sodium8% DV185mg
Fat8% DV5g
Protein4% DV2g
Carbs3% DV9g
Fiber8% DV2g

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