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Tomato Gaspacho
Here is a recipe for gazpacho, that wonderful cold vegetable soup. There are mainly tomatoes. I propose a simple version, only composed of vegetables (except for the vinegar and olive oil). You have to make it a little ahead of time to let it cool enough in the refrigerator. Delicious on those hot summer days!
Ingrédients
- 1 kg tomatoes
- 1 cucumber
- 2 red peppers
- 2 cloves of garlic
- 1/2 white onion
- 5 cl sherry vinegar
- 10 cl olive oil
- salt
- pepper
- 1 tbsp. tomato paste (optional for more tomato flavor!)
Instructions
- Start by peeling the red peppers. With a good peeler, this is no problem!
- Remove the white part inside and get rid of the seeds.
- Peel the cucumber.
- Cut in half lengthwise and remove the middle part with a spoon.
- Peel the onion and cut it in half. I only use half an onion, because otherwise the gazpacho is too strong.
- Plunge 20 seconds in boiling water, the tomatoes that we will have taken care to incise on the top.
- Remove the skin.
- Also remove the part where the branch was. Then get rid of the seeds by pressing the tomatoes.
- Peel the garlic.
- Put all the vegetables in a blender.
- Add the vinegar, salt and pepper.
- Then add the olive oil.
- Put the blender on for at least one minute to reduce to a fine soup. You can add at this moment a tablespoon of double tomato paste (what I did!). This will reinforce the taste of the tomato. But this is not necessarily very traditional, but still very good!
- Chill at least 3 hours before eating!
Nutrition
Calories: 129kcalCarbohydrates: 24gProtéines: 5gFat: 3gLipides saturés: 0.5gGraisses polyinsaturées: 1gGraisses monoinsaturées: 2gSodium: 363mgPotassium: 965mgFibre: 6gSucre: 14gVitamine A: 862IUVitamine C: 60mgCalcium: 103mgFer: 4mg
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