Andalusian Gazpacho with Poached Egg
Temps
23 min
Difficulté
facile
Ingrédients
11
Budget
~9-13 €
Valeurs nutritionnelles
Score santé
Bon · /100
220 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
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Your version won’t be exactly this one
A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.
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
