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Gazpacho of grilled tomato with crispy capers
 
 
4 ServingsPTM25 min

Gazpacho of grilled tomato with crispy capers


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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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