Gazpacho andaluz (cold tomato soup)

Name: Gazpacho andaluz (cold tomato soup)
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1000 g ripe tomatoes, ideally on-the-vine; 200 g cucumber, peeled; 150 g red bell pepper; 80 g white onion; 1 cloves czosnek; 60 g stale white bread (crust removed); 2 tbsp sherry vinegar; 4 tbsp extra-virgin olive oil; 200 ml cold water; 1 tsp sól

Spanish summer staple — cold blended tomato + vegetable soup. 13 g good fat from olive oil, 5 g fiber, no cooking required.

⏱ 20min✂ 20krojenie👤 4porcji🧊 3dlodówka220kcal5 gP22 gC13 gF

WegańskieWegetariańskiśródziemnomorski📦 Meal prep

Mikro na porcję

% dziennego zapotrzebowania dorosłego (FDA/EFSA średnia)

Żelazo
recipes_catalog.micros.rda_template
Wapń
recipes_catalog.micros.rda_template
B12
recipes_catalog.micros.rda_template
Omega-3
recipes_catalog.micros.rda_template
Cynk
recipes_catalog.micros.rda_template

Ten przepis zawiera znikome ilości B12. Weganie powinni suplementować B12 osobno (to jedyny składnik, którego rośliny nie dostarczają w sposób wiarygodny).

Składniki

•1000 g ripe tomatoes, ideally on-the-vine
•200 g cucumber, peeled
•150 g red bell pepper
•80 g white onion
•1 cloves czosnek
•60 g stale white bread (crust removed)
•2 tbsp sherry vinegar
•4 tbsp extra-virgin olive oil
•200 ml cold water
•1 tsp sól

Kroki

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.

Tłumaczenie w trakcie — pokazana wersja angielska.