Filter
Reset
Sort ByRelevance
Kerri Jaggers
Gazpacho with grilled peppers
Cold Spanish vegetable soup with grilled peppers.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut thick slices of the bread and remove the crust. Put the bread in a bowl. Slice the garlic and add it with the cumin and oil.
-
Peel the cucumber, cut into 4 cm pieces and put in the blender (for a nice soup) or the food processor (for a coarser soup).
-
Cut the green pepper into cubes and cut the onion.
-
Add half of the green pepper, half of the onion, the tomato frito and the grilled peppers with water.
-
Purge for about 2 minutes to a liquid mass. Add the vinegar and the bread and puree for 1 min. Dilute the soup with a little water if necessary.
-
Season with tabasco and salt. Allow the soup to cool in the refrigerator for at least 1 hour.
-
Serve the soup with the rest of the bread, the green pepper and the onion in containers.
Blogs that might be interesting
-
20 minLuncholive oil, serrano ham, fresh fig, soft goat cheese, honey, arugula, radicchio, balsamic vinegar, mustard, olive oil,rucola salad with gratin figs -
35 minAppetizerorange, chicory, buttered puff pastry, butter, sugar,tarte tatin with chicory -
25 minAppetizercrumbly potato, flat leaf parsley, chives, butter, Dutch shrimp, shrimp, sour cream, chives,herb with Dutch shrimps -
20 minAppetizerlemon, Dutch shrimps, fresh dill, fresh chives, cucumber, mayonnaise, full yogurt, White bread, iceberg lettuce,shrimp salad with lemon mayonnaise
Nutrition
580Calories
Sodium0% DV1.975mg
Fat29% DV19g
Protein30% DV15g
Carbs28% DV83g
Fiber28% DV7g
Loved it