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Gazpacho in shot glasses
Gazpacho of cucumber, tomato, pepper, onion and garlic.
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Ingredients
Directions
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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.
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Puree the cucumber, tomato, bell pepper, shallot and garlic in a food processor.
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Cut the ciabatta into slices, remove the crusts from 2 slices of ciabatta (per 8 people) and crumble over the vegetable puree.
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Add the vinegar and the oil and purée everything shortly. Season well with pepper and salt.
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Let the gazpacho covered in the refrigerator in about 1 hour by and cold.
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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.
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Nutrition
90Calories
Sodium8% DV185mg
Fat8% DV5g
Protein4% DV2g
Carbs3% DV9g
Fiber8% DV2g
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