Gazpacho

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Garlic clove
  • 1 (approx. 250 g) Vegetable Onion
  • 2 red peppers
  • 750 g Tomatoes
  • 1 coated Tsp dried herbs of Provence
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 2 TABLESPOONS white balsamic vinegar
  • 100 g Cucumber
  • 7-10 Tbsp Thyme and borage flowers

Directions

  1. 1

    Peel and chop the garlic and onion. Clean, wash and chop 1 pepper and tomatoes. Cook garlic, 1/3 of the vegetable onion, paprika, dried herbs and tomatoes in 3/8 litres of boiling salted water for about 20 minutes. Then puree with the chopping stick. Season to taste with salt, pepper and vinegar, chill.

  2. 2

    Wash the cucumber and cut into fine, halved slices. Clean and wash the remaining peppers and cut them into small cubes. Serve the soup ice-cold, with the slices of cucumber and sprinkled with thyme and borage flowers as desired. Serve the rest of the onion and diced peppers separately

Nutrition Facts

KCAL
70 kcal
CARBS
11 g
FATS
1 g
PROTEINS
4 g