Gazpacho

903 kcal
#gazpacho #Spanish cuisine #cold soup #summer food #tomato soup #vegetable soup #vegan dish #healthy food #chilled soup
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Ingredients
Main ingredients
  • Raw garlic 3 clove
  • Olive oil 30 g
  • Balsamic vinegar 20 g
  • Allulose syrup 2 spoon
  • Banana 60 g
  • Blueberry 50 g
  • Black olives (pickled) 20 piece
  • Cherry tomato 120 g
  • Red onion (raw) 100 g
  • Parsley (fresh) 15 g
  • Lemon 1 piece
  • Octopus (boiled) 400 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates 80.08 g 30%
Protein 92.43 g 35%
Fat 40.96 g 35%
Serving size 1014g
Cooking steps
  1. 1

    Wash the tomatoes, cucumber, bell pepper, onion, and garlic thoroughly, then cut them into appropriate sizes.

  2. 2

    Place the chopped vegetables and baguette into a blender.

  3. 3

    Add olive oil, vinegar, salt, and pepper.

  4. 4

    Blend until smooth, then strain through a sieve once.

  5. 5

    Chill well in the refrigerator for at least 1 hour.

  6. 6

    Pour into a bowl, garnish with olive oil and finely chopped vegetables to finish.

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