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Pumpkin gazpacho
 
 
4 ServingsPTM80 min

Pumpkin gazpacho


Cold soup of pumpkin, paprika and tomato.

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Directions

  1. Bring the bouillon tablet to the boil with the water. Add the pumpkin pieces and cook until about 15 minutes until done.
  2. Drain the pumpkin and store the cooking liquid. Let both the cooking liquid and the pumpkin cool down.
  3. In the meantime, halve the yellow bell pepper lengthwise, remove the stem starter and seed strips and cut the flesh into cubes. Cut the tomatoes into cubes and mix with the sweet pepper cubes.
  4. Chop the onion. Put 1 tsp onion with 2/3 of the tomato-paprika mixture, the pumpkin pieces, 100 ml of cooking liquid, garlic, oil, vinegar and ice cubes in the blender.
  5. Mix to a smooth mass. Add any additional cooking water until the desired thickness is reached.
  6. Distribute over the glasses. Serve the rest of the vegetables and separate them so that everyone can garnish their soup.


Nutrition

135Calories
Sodium22% DV520mg
Fat17% DV11g
Protein4% DV2g
Carbs2% DV6g
Fiber12% DV3g

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