Name: Andalusian Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 4 portions
Cuisine: espagnole
Ingredients: 1 kg Tomato; 1 piece Cucumber; 1 piece Red bell pepper; 1 piece Red onion; 2 clove Garlic; 100 g Stale white bread; 6 tbsp Extra-virgin olive oil; 3 tbsp Red wine vinegar; 200 ml Cold water; au goût Salt and pepper; 0.5 tsp Spanish paprika

Temps

15 min

Difficulté

facile

Ingrédients

11

Budget

~5-9 €

Valeurs nutritionnelles

78

Score santé

Bon · /100

120 kcal

par portion

3 gProtéines

8 gLipides

11 gGlucides

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Etapes

1
Blanch the tomatoes lightly and peel them. Cut all the vegetables into large pieces.
5 min
2
Soak the bread in a bit of cold water to soften it.
2 min
3
Place the tomatoes, cucumber, bell pepper, onion and garlic in a blender.
1 min
4
Add the softened bread, olive oil, vinegar and Spanish paprika.
1 min
5
Blend until you reach a smooth soup with some small crunchy bits remaining.
3 min
6
Add the cold water and mix. Season with salt and pepper.
1 min
7
Chill in the refrigerator for at least 30 minutes before serving well cold.
30 min