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
-
25 minAppetizerricotta, pecorino (cheese), fresh sage, pepper, artichoke bottoms, almond shavings, extra virgin olive oil, cherryto, arugula,stuffed artichoke bottoms
-
15 minAppetizerdried fig, Red port, white port, walnut, mixed oak leaf lettuce, liquid honey, mustard, Red wine vinegar, mild olive oil,salad with figs and walnuts
-
20 minAppetizerciabatta bake-off bread, olive oil, garlic, roasted peppers, tuna (natural), capers,tuna rolls
-
25 minAppetizermeat tomato, zucchini, garlic, spring / forest onion, Mozzarella, tagliatelle, olive oil, Red Pesto, green pesto,tagliatelle with zucchini, tomato and mozzarella
Nutrition
120Calories
Sodium0% DV10mg
Fat14% DV9g
Protein6% DV3g
Carbs2% DV7g
Fiber4% DV1g
Loved it