Gazpacho with sweet pepper

Votes: 2

Time: 25 min.
Complexity: easily

Nutritional value per serving:

Calories 108, total fat 3.5 G., saturated fats G., proteins 3 G., carbohydrates 16 G., fiber G., cholesterol mg, sodium mg, sugar G.

Gazpacho with sweet pepper - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.2 kg chopped ripe or canned tomatoes
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 small onion, chopped
1 medium cucumber, peeled, seeded and sliced
2 large cloves of garlic, crushed or mashed into a paste with 3/4 teaspoon of salt
3 tbsp red wine vinegar (to taste)
1 tbsp. l. olive oil
Ice water or tomato juice to thin the soup
Croutons and diced avocado, green bell pepper and cucumber for garnish on top

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tomatoes, sweet pepper, onions, garlic, wine vinegar, tomato juice, toast, cucumbers, Avocado

Cooking the dish according to the recipe:

In a blender, puree the chopped tomatoes, bell pepper, onion, and cucumber with garlic paste, vinegar, oil, and salt and pepper to taste. Chill the soup thoroughly, preferably overnight in the refrigerator.
Exit: 4.5 tbsp.
Dilute the soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Season to taste.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Soups / Cold soups / Vegetable soups / Spanish cuisine