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Gazpacho Recipe

Name: Gazpacho
Total time: 30 min
Yield: 2
Cuisine: Latin American cuisine
Ingredients: 30 g Lettuce; 150 g Tomatoes; 30 g Onion; 1 tbsp Olive oil; 100 g Cucumbers; 1 clove Garlic; 1 tsp Balsamic vinegar; 60 g Red bell pepper; 10 g Dill; 10 g parsley; 50 ml Water; to taste Salt; to taste Ground Black Pepper

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Cold soup of vegetables is perfect for hot summer days. Gazpacho is popular due to the availability of ingredients and ease of preparation.

min

servings

Per serving

116

Calories

Protein

Fat

Carbs

Total for 2 servings — 232 Calories · 6 Protein · 16 Fat · 18 Carbs

Ingredients

2 servings

Lettuce30 g

Tomatoes150 g

Onion30 g

Olive oil1 tbsp

Cucumbers100 g

Garlic1 clove

Balsamic vinegar1 tsp

Red bell pepper60 g

Dill10 g

parsley10 g

Water50 ml

Saltto taste

Ground Black Pepperto taste

Preparation

Chop lettuce, cucumbers and white onions and place them in a blender, peel the tomatoes, chop them and add them to the vegetables as well, add a couple of cloves of garlic and chopped red pepper, finally the herbs and blend everything until a homogeneous mass is obtained. If the mass is too thick, add a little water if desired.

Pour the resulting gazpacho into soup plates, season to taste with ground black pepper and salt. Lightly drizzle with balsamic and olive oil.

To garnish, cut into cubes and use the vegetables and parsley leaves used for the soup. Gazpacho goes well with croutons made from white bread. Enjoy deliciously.