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Andalusian Gazpacho

The recipe for the Spanish raw vegetable soup. An incomparable and inimitable classic on a summer evening.

June July August September Gluten free Public
Course: Starter
Preparation time: 30 minutes
Rest time: 360 minutes
Energy: 139 kcal / serving

Instructions

  • 1.   Peel and cut the vegetables into small pieces. Put the vegetables in a bowl. Add salt, pepper, chili, vinegar, and olive oil.
  • 2.   Add the bread cut into pieces. Let it marinate for 6 to 12 hours in the refrigerator. Blend very well and strain through a sieve.

Notes & Suggestions

Ingredients for servings

  • 3 tomatoes
  • 1 cucumber
  • 1 large onion
  • 1 red bell pepper
  • 3 garlic cloves
  • 2 tablespoon of wine vinegar
  • 5 tablespoon of olive oil
  • 1 pinch of Espelette pepper
  • 100 g of stale bread without gluten
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    139 kcal
    7 %
  • Fat
    11,68 g
    17 %
  • of which saturated
    1,81 g
    9 %
  • Carbohydrates
    5,36 g
    2 %
  • of which sugar
    4,23 g
    5 %
  • Protein
    1,29 g
    3 %
  • Fibers
    2,15 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.