Gazpacho
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 1 Onion
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 2 packages (500 g each) strained tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp a few drops of Tabasco
- 1/2 Cucumber
- 1 small yellow and red peppers
- 2 discs Toast
- 30 g Butter or margarine
- several sheets Parsley
Directions
- 1
Peel and finely dice the onion and garlic. Fry in hot oil. Add tomato puree and bring to the boil once. Season with salt, pepper and Tabasco. Let the soup cool down. Wash cucumber thoroughly, cut in half and remove seeds.
- 2
Cut the flesh into cubes. Clean, wash and also dice the bell peppers. Add to the soup. Cut toast into cubes and fry in melted fat until crispy. Sprinkle over the soup just before serving. Garnish with parsley as desired
- 3
Plate: Wedgwood
Nutrition Facts
KCAL
220 kcal
220 kcal
CARBS
22 g
22 g
FATS
13 g
13 g
PROTEINS
5 g
5 g
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