🍅 Gazpacho andaluz

Name: Gazpacho andaluz
Prep time: 15 min
Yield: 4 servings
Cuisine: spanish, cold-soup
Ingredients: Ripe tomato — 250g; Cucumber — 50g; Green bell pepper — 40g; Day-old white bread — 20g; Garlic — 3g; Sherry vinegar — 8g; Olive oil — 12g

130 kcal / serving 15 min prep 4 servings lunch

Protein

Fat

16g

Carbs

Fiber

Ingredients

Ripe tomato250 g
Cucumber50 g
Green bell pepper40 g
Day-old white bread20 g
Garlic3 g
Sherry vinegar8 g
Olive oil12 g

Instructions

Roughly chop tomato, cucumber and green pepper. Tear the bread into pieces.
Put everything except the oil in a blender with a pinch of salt, the vinegar and 100 ml cold water. Blend 2 minutes until very smooth.
With the blender running, drizzle in the olive oil to emulsify.
Strain through a fine sieve for a silky texture (optional). Chill at least 2 hours and serve very cold.