Filter
Reset
Sort ByRelevance
RonC
Ice cold gazpacho
Spanish tomato soup with cucumber, peppers and fresh chives. Perfect summer appetizer for a dinner outside.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the cucumber into coarse pieces. Also cut the tomatoes into pieces. Puree cucumber, paprika and tomatoes with a blender or hand blender. Add a few blocks of ice and grind them coarsely.
-
Slowly pour the vegetable juice and the oil while the machine is running. Cut the sprigs of chives finely. Season the soup with vinegar, the chives and season with salt and pepper.
-
Serve immediately, possibly with some extra ice cubes, because this soup is ice cold at its best.
Blogs that might be interesting
-
20 minSmall dishcrab, creme fraiche, cream cheese, dill, lemon, whipped cream, raw ham,ham rolls with crab mousse
-
20 minAppetizerRed pepper, traditional olive oil, fresh parsley, paprika courgette soup,paprika courgette soup
-
20 minAppetizerherbal broth, courgettes, basil, whipped cream, chives,zucchini cappuccino
-
30 minLunchegg, White bread, Sesame seed, frying oil, flour, protein, young leaf lettuce, lamb's lettuce, smoked salmon, olive oil, lemon juice, fresh chives,salmon nests with crispy eggs
Nutrition
120Calories
Sodium0% DV10mg
Fat14% DV9g
Protein6% DV3g
Carbs2% DV7g
Fiber4% DV1g
Loved it