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Gazpacho of grilled tomato with crispy capers
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Ingredients
Directions
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Grill the tomatoes with the cut side down until grill streaks appear. Turn the tomatoes over and grill for about 4-5 minutes until soft.
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Mix the grilled tomatoes, garlic, olive oil, cucumber and vegetable stock in a blender into a smooth soup. Season with salt and pepper and leave in the fridge for at least 2 hours.
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Heat a layer of sunflower oil in a frying pan just before serving. Dab the capers dry and deep-fry them until they open and turn light brown. Remove them from the pan and let them drain on some kitchen paper.
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Serve the gazpacho in glasses and spread the crunchy capers over it. Serve with a reserved grilled tomato.
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Nutrition
115Calories
Sodium0% DV0g
Fat15% DV10g
Protein2% DV1g
Carbs2% DV5g
Fiber0% DV0g
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