Gazpacho

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel the garlic, press through a garlic press and mix with salt. Clean, wash and chop the peppers. Peel and finely dice the cucumber. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes, remove the crusts from the toast and dice. Puree garlic mixture in a blender. Add paprika and half cucumber cubes, also puree.

2. 2

   Put 2 tablespoons of tomato and toast cubes aside. Finely mix the remaining cubes as well. Gradually add 5 tablespoons of olive oil. Pour into a large bowl, mix 750 ml of water and vinegar and chill for at least 1 hour. Roast the toast cubes left over just before serving in 1 tablespoon of olive oil. Serve the rest of the tomato and cucumber cubes and roasted toast cubes with the gazpacho. Serve garnished with basil

3. 3

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
260 kcal

CARBS
22 g

FATS
17 g

PROTEINS
5 g