Gazpacho

Gazpacho

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Elegant glasses of gazpacho, an excellent starting point for any festive occasion.

The ingredient of Gazpacho

  1. 2 large slices (about 70g) of day-old crusty bread, crusts removed, torn
  2. 2 tablespoons red wine vinegar
  3. 1kg truss tomatoes, stems removed, coarsely chopped
  4. 2 shallots, ends trimmed, thinly sliced
  5. 1 clove of garlic, chopped
  6. 1 teaspoon of raw or powdered sugar
  7. 2 tablespoons of extra virgin olive oil
  8. Finely chopped cucumber, to serve

The instruction how to make Gazpacho

  1. Combine the bread and vinegar in a bowl. Set aside for 10 minutes to soak.
  2. process the bread mixture, tomato, shallot, garlic and sugar in a food processor for 2 minutes. Add the oil and process until well combined. Pass through a fine sieve pressing with the back of a spoon to extract the liquid in a airtight container. Throw in the pasta.Taste and season with salt and pepper. Cover and place in refrigerator for 4 hours or until well chilled.
  3. Pour the soup evenly among the ten 60ml (1/4 cup) capacity serving glasses. Top with the cucumber.

Nutritions of Gazpacho

fatContent: 68.115 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 0.5 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 2 grams protein
sodiumContent:

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