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Appetizer
Gazpacho
From your Mealyo recipe library, perfect for beginners and pros.
Prep time
30 min
Portions
3
Difficulty
Easy
Calories
215 kcal
Nutrition
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
215
kcal
Carbs
25g
Protein
4g
Fat
12g
Ingredients
For 3 portions
- Tomatoes 0.25 kg ripeOr: Vine tomatoesas needed
- Cucumber1 Stk
- Bell pepper 1 pc redas needed
- OnionsOr: Shallots1 Stk
- Garlic cloves1 Stk
- Olive oil30 ml
- Apple vinegarOr: Sherry vinegar¾ tbsp
- Toast breadOr: White bread1 slice
- Water 30 ml coldas needed
- Iodized salt¼ tsp
- Pepper1 pinch
- Croutons herb 20 g for servingas needed
Method
Step by step
- 1
Briefly blanch tomatoes in boiling water, peel and seed.
- 2
Peel cucumber, deseed bell pepper.
- 3
Soak toast bread in water.
- 4
Coarsely dice all vegetables.
- 5
Place tomatoes, cucumber, pepper, onion, garlic and soaked bread in a blender.
- 6
Add olive oil, vinegar and salt and puree very finely.
- 7
Bring to desired consistency with cold water.
- 8
Pass through a fine sieve for silky texture.
- 9
Refrigerate at least 2 hours, ideally overnight.
- 10
Serve ice cold with croutons and a drizzle of olive oil.
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