Gazpacho

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the soup, remove the crusts from white bread and soak in cold water for about 30 minutes. Meanwhile wash the tomatoes, carve them crosswise and blanch them in hot water. Then rinse with cold water and remove the skin. Cut the tomatoes in half and remove the seeds. Clean, wash and dice the peppers. Peel and chop garlic.

2. 2

   Squeeze white bread. Puree prepared ingredients, except for 2 tomatoes, in portions. Stir in olive oil and vinegar. Season to taste with salt. Chill the soup for at least 1 hour. In the meantime, hard-boil eggs to sprinkle on the soup. Then rinse with cold water, peel and dice finely. Peel and finely chop the onions. Clean and wash cucumber and paprika. Finely dice the retained tomatoes, cucumber and paprika. Remove the crusts from white bread, cut into fine cubes and roast in hot fat until golden brown. Season soup with salt, pepper and lemon juice before serving.

3. 3

   Peel and finely chop the onions. Clean and wash cucumber and paprika. Finely dice the retained tomatoes, cucumber and paprika. Remove the crusts from white bread, cut into fine cubes and roast in hot fat until golden brown. Season soup with salt, pepper and lemon juice before serving. Serve sprinkled with diced vegetables and toasted white bread. Garnish with mint. Serve with olives stuffed with almonds

Nutrition Facts

KCAL
370 kcal

CARBS
38 g

FATS
18 g

PROTEINS
12 g