Healthy
Classic tomato gazpacho
An Andalusian cold soup full of raw vegetables and natural hydration.
VegetarianVeganGluten-free
Ingredients
- 750 g ripe tomatoes in quarters
- 1/2 cucumber (100 g)
- 1/2 green bell pepper (80 g)
- 1 clove of garlic
- 30 g extra virgin olive oil
- 1 tablespoon sherry vinegar
- 100 g cold water
- Salt to taste
Step-by-step
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- Put the garlic, the cucumber and the bell pepper in the mixing bowl and chop 5 sec/speed 5.
- Add the tomatoes and blend 1 min/speed 7.
- Add the oil, the vinegar, the cold water and the salt.
- Blend 2 min/speed 10 until very smooth.
- Check the salt and vinegar level and adjust.
- If you want it without skins, strain it through a fine sieve.
- Refrigerate at least 1 hour and serve well chilled.
Tips
- Nutritional note: pure raw vegetable, very low in calories and hydrating.
- Use well-ripened tomatoes for a sweet, natural flavor.
- Serve with chopped vegetable bits to add texture.
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