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Gazpacho with tomato pulp

ingredients

servings

4

Tomato pulp

800 grams

Green peppers

2 unit

Onions

1 half

Cucumbers

1 unit

Garlic

1 half wedge

Balsamic vinegar

2 spoons

Iodized salt

to taste

Black pepper

to taste

Extra virgin olive oil

to taste

Basil

5 leafs

Cumin

to taste

soups from Spain

Gazpacho with tomato pulp

Gazpacho with tomato pulp

vegan source of C vitamins high in potassium

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gazpacho with tomato pulp

The gazpacho with tomato pulp is a traditional Spanish dish, especially in the southern region. It is a cold soup made from raw vegetables sometimes you also use cooked vegetables and is very appreciated in warm weather.

Gazpacho with tomato pulp step 1

step 1

Peel the cucumber, cut it lengthwise, privitelo the seeds and cut it into small pieces.

Gazpacho with tomato pulp step 2

step 2

Peel the onion, cut into chunks, even peeled garlic.

Gazpacho with tomato pulp step 3

step 3

Cut the peppers lengthwise remove the seeds and cut into pieces.

Gazpacho with tomato pulp step 4

step 4

In a bowl, mix the tomatoes, cucumber, bell pepper, onion, garlic, balsamic vinegar, salt, pepper, basil, cumin powder, and a little oil.

Gazpacho with tomato pulp step 5

step 5

Frullale with a hand blender until a semi-dense sauce.

Gazpacho with tomato pulp step 6

step 6

Cover with foil and let cool for at least 2 hours in the refrigerator. Serve very cold gazpacho.

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