Andalusian Gazpacho with Poached Egg

Name: Andalusian Gazpacho with Poached Egg
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 700 g Ripe tomatoes; 1 piece Cucumber; 1 piece Red bell pepper; 0.5 piece Sweet onion; 2 clove Garlic; 80 g Stale white bread; 2 tbsp Red wine vinegar; 4 tbsp Olive oil; 200 ml Water; 4 piece Egg; à goût g Salt and pepper

Temps

23 min

Difficulté

facile

Ingrédients

Budget

~9-13 €

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Valeurs nutritionnelles

Score santé

Bon · /100

220 kcal

par portion

8 gProtéines

11 gLipides

22 gGlucides

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Etapes

1
Cut the tomatoes, cucumber, bell pepper, and onion into chunks. Soak the bread in a little water.
5 min
2
Blend the vegetables with the bread, garlic, vinegar, and water until you reach a smooth but slightly thick texture.
4 min
3
Strain the soup through a sieve for a finer texture. Stir in the olive oil. Season with salt and pepper. Refrigerate.
3 min
4
Sauté the remaining bread, diced, in olive oil to make golden croutons.
4 min
5
Poach the eggs in simmering water for 3-4 minutes each.
4 min
6
Serve the gazpacho chilled in bowls, place a poached egg in the center, and garnish with croutons.
2 min