Gazpacho andaluz (cold tomato soup)
Spanish summer staple — cold blended tomato + vegetable soup. 13 g good fat from olive oil, 5 g fiber, no cooking required.
⏱ 20min✂ 20prep.👤 4porz.🧊 3dfrigo220kcal5 gP22 gC13 gF
VeganoVegetarianomediterraneo📦 Meal prep
Micro per porzione
% dell'assunzione giornaliera adulto (FDA/EFSA media)
- Ferrorecipes_catalog.micros.rda_template
- Calciorecipes_catalog.micros.rda_template
- B12recipes_catalog.micros.rda_template
- Omega-3recipes_catalog.micros.rda_template
- Zincorecipes_catalog.micros.rda_template
Questa ricetta ha B12 trascurabile. I vegani dovrebbero integrare B12 separatamente (l'unico nutriente che le piante non forniscono in modo affidabile).
Ingredienti
- •1000 g ripe tomatoes, ideally on-the-vine
- •200 g cucumber, peeled
- •150 g red bell pepper
- •80 g white onion
- •1 cloves aglio
- •60 g stale white bread (crust removed)
- •2 tbsp sherry vinegar
- •4 tbsp extra-virgin olive oil
- •200 ml cold water
- •1 tsp sale
Passi
- 1.Roughly chop all vegetables. Soak the bread cubes in cold water 5 min, squeeze out.
- 2.Combine everything except 1 tbsp olive oil in a blender — work in batches if the jug is small.
- 3.Blend on high 90 seconds until completely smooth. Strain through a fine sieve for restaurant texture (optional).
- 4.Chill at least 2 hours — flavour develops dramatically when cold.
- 5.Serve cold in chilled bowls, drizzle remaining olive oil on top. Garnish with diced cucumber + croutons if you have them.
Traduzione in corso — versione inglese mostrata.