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Spanish gazpacho

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Ingredients

Adjust Servings:
750 grams of Tomatoes
2 Romano peppers
1 Cucumber
1 Onion
3 cloves of Garlic
1 tablespoon of Tomato paste
A good pinch of Salt
A good pinch of Pepper
3 tablespoons of Extra virgin olive oil
2 tablespoons of Red wine vinegar
The juice of 1/2 a Lemon
400 ml of Water

Nutritional information

179
Calories
13g
Carbs
12g
Fat
4g
Protein
10g
Sugar

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Spanish gazpacho

  • 15 minutes + cooling time
  • Serves 4
  • Easy

Ingredients

Directions

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Steps

1
Done

Mise en place

Roughly chop 1 of the pointed peppers, 3/4 of the cucumber, the tomatoes and the onion.
Finely slice the other pointed pepper and the other 1/4 of the cucumber and set aside. This is for garnish later.

2
Done

Add the roughly chopped pointed pepper, cucumber, tomatoes and onion to a food processor. Also add the peeled garlic, the tomato paste, salt and pepper, the olive oil, the red wine vinegar and the lemon juice. Start the food processor and slowly add the water. Blend until smooth.

3
Done

Place in the fridge for a while before serving, serve with homemade croutons and add the previously sliced pepper and cucumber as well.

Jalisha

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