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    Gazpacho

    130

    This easy-to-make cold tomato soup is a great choice on warm summer days!


    Ingredients:


    1 cucumber
    1 kg ripe tomatoes, chopped
    Half a red bell pepper, stemmed and seeded
    1/4 small red onion, washed
    2 cloves garlic
    1/4 cup chopped fresh cilantro (plus more for serving)
    3 tablespoons red wine vinegar
    1/2 cup extra virgin olive oil (plus more for drizzling)
    1¼ teaspoons sea salt
    1/4 teaspoon freshly ground black pepper
    Cherry tomatoes, to serve
    Fresh herbs, to serve

    Directions:


    1. Finely chop a quarter of the cucumber and set aside - you will need it later.
    2. Peel the remaining cucumber, cut into pieces and place in a blender. Also add tomatoes, bell peppers, onion, garlic, coriander, vinegar, olive oil, salt and pepper. Blend until smooth. Season with spices (to taste) and refrigerate for at least 2 hours.
    3. Before serving, garnish the soup with the previously reserved diced cucumber, cherry tomatoes, fresh herbs, a drizzle of olive oil and freshly ground black pepper.


    Yield: 4-6 servings
    Recipe: loveandlemons.com

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