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Soups
Refreshing Gazpacho Soup
A cold Spanish vegetable soup that is just right for hot summer days.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Coat the bell pepper with vegetable oil and roast in an oven preheated to 200°C (400°F) for 15-20 minutes.
2
Finely dice the onion, pour the vinegar over it, and toss to combine.
3
Make shallow, cross-shaped slits on the tomatoes, submerge in boiling water for 3-5 minutes, then peel, chop, and transfer to a blender.
4
Peel the cucumber, chop it, and add to the tomatoes.
5
Peel and seed the roasted pepper, chop it, add it to the blender along with the pickled onion, parsley, garlic, oil, and salt, then process everything until smooth.
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