Appetizer

Gazpacho

Name: Gazpacho
Total time: 30 min
Yield: 3
Ingredients: Tomatoes 0.25 kg ripe; 1 Stk Cucumber; Bell pepper 1 pc red; 1 Stk Onions; 1 Stk Garlic cloves; 30 ml Olive oil; 0.75 tbsp Apple vinegar; 1 slice Toast bread; Water 30 ml cold; 0.25 tsp Iodized salt; 1 pinch Pepper; Croutons herb 20 g for serving

Prep time

30 min

Portions

Difficulty

Easy

215

kcal

Nutrition · Per portion

Carbs

24.5 g

Protein

4.3 g

Fat

11.8 g

Ingredients

For 3 portions

Tomatoes 0.25 kg ripeOr: Vine tomatoes
as needed
Cucumber
1 Stk
Bell pepper 1 pc red
as needed
OnionsOr: Shallots
1 Stk
Garlic cloves
1 Stk
Olive oil
30 ml
Apple vinegarOr: Sherry vinegar
¾ tbsp
Toast breadOr: White bread
1 slice
Water 30 ml cold
as needed
Iodized salt
¼ tsp
Pepper
1 pinch
Croutons herb 20 g for serving
as 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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Appetizer

Gazpacho

For 3 portions

Step by step

Want to cook this recipe?

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