Volya 
Rezepte
Gazpacho andaluz (cold tomato soup)
VeganVegetarierMittelmeer📦 Meal Prep
Spanish summer staple — cold blended tomato + vegetable soup. 13 g good fat from olive oil, 5 g fiber, no cooking required.
⏱ 20 Min✂ 20 Vorber.👤 4 Port.🧊 3Kühlschr.
Zutaten
- •1000 g ripe tomatoes, ideally on-the-vine
- •200 g cucumber, peeled
- •150 g red bell pepper
- •80 g white onion
- •1 cloves Knoblauch
- •60 g stale white bread (crust removed)
- •2 tbsp sherry vinegar
- •4 tbsp extra-virgin olive oil
- •
Schritte
- 1Roughly chop all vegetables. Soak the bread cubes in cold water 5 min, squeeze out.
- 2Combine everything except 1 tbsp olive oil in a blender — work in batches if the jug is small.
- 3Blend on high 90 seconds until completely smooth. Strain through a fine sieve for restaurant texture (optional).
- 4Chill at least 2 hours — flavour develops dramatically when cold.
- 5Serve cold in chilled bowls, drizzle remaining olive oil on top. Garnish with diced cucumber + croutons if you have them.
Mikronährstoffe pro Portion
% der täglichen Referenzaufnahme Erwachsene (FDA/EFSA)
200 ml cold water
•1 tsp SalzKalzium
5%
⚠Dieses Rezept enthält kaum B12. Veganer sollten B12 separat supplementieren (der einzige Nährstoff, den Pflanzen nicht zuverlässig liefern).
Übersetzung in Arbeit — englische Originalfassung wird angezeigt.