Filter
Reset
Sort ByRelevance
JENNIFER R
Summer soup: gazpacho
Gazpacho with tomatoes, peppers and cucumber.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Carve the tomato crosswise at the bottom. Immerse them briefly in boiling water. Take them out and immerse them in a bowl of cold water.
-
Then cut off the skin with a knife or by hand and cut into pieces. Clean the peppers and cut into pieces together with the cucumber.
-
Grind the tomatoes finely in the food processor with the cucumber, paprika and ice cubes.
-
Add the oil and the vinegar and season with salt and pepper.
Blogs that might be interesting
-
25 minAppetizerstir-fry oil, sunflower oil, garlic, oyster mushroom, pod, winter carrot, root, fresh ginger, ginger chips, lemon juice, lime juice, chicken broth from tablet, chicken bouillon, Oyster sauce, fresh coriander,clear soup with oyster mushrooms -
15 minAppetizeronion, garlic, mushroom melange, traditional olive oil, water, mix for chicken soup, cooking cream, fresh celery, smoked chicken fillet strips,creamy chicken soup with mushrooms -
25 minLuncholive oil, shallot, frozen pea, vegetable stock, milk, mint leaf, baguette, pistachios, pine nuts, fresh mint, flat leaf parsley, Parmesan cheese, garlic, olive oil,pea soup and bruschetta with mint pistachio tapenade -
30 minAppetizerextra virgin olive oil, shallot, fresh basil, garden peas, vegetable stock, broken green beans, celery, Greek yoghurt, ham cubes,richly filled pea soup
Nutrition
90Calories
Sodium0% DV1.150mg
Fat11% DV7g
Protein4% DV2g
Carbs2% DV5g
Fiber16% DV4g
Loved it