Tomato gazpacho with jalapeno

4 servings

60 minutes

Recipe from Burger & Pizzeta restaurant

Energy value per serving

• Calories: 349.9
• Proteins: 5.5g
• Fats: 29.6g
• Carbohydrates: 15.9g

Ingredients

• Olive oil: 100 ml
• Jalapeno pepper: 0 g
• White bread: 40 g
• Green pepper: 120 g
• Celery stalk: 15 g
• Tomatoes: 200 g
• Canned tomatoes: 600 g
• Red onion: 15 g
• Cucumbers: 30 g
• Wine vinegar: 7 ml
• Water: 100 ml
• Salt: pinch
• Sugar: pinch
• Green Basil Oil: 0 ml
• Stracciatella cheese: 80 g
• Coriander: 10 g
• Parsley: 10 g
• Tarragon: 10 g

Cooking steps

1. Bake the bread in the oven until a crispy crust forms.

   Required ingredients:

   • White bread: 40 g

2. Blend green bell pepper, celery root, red onion, olive oil, cucumbers, baked bread, and red wine vinegar until smooth.

   Required ingredients:

   • Green pepper: 120 g
   • Celery stalk: 15 g
   • Red onion: 15 g
   • Olive oil: 100 ml
   • Cucumbers: 30 g
   • White bread: 40 g
   • Wine vinegar: 7 ml

3. Next, add canned tomatoes, peeled fresh tomatoes, cold water, wine vinegar and blend everything until smooth.

   Required ingredients:

   • Canned tomatoes: 600 g
   • Tomatoes: 200 g
   • Water: 100 ml
   • Wine vinegar: 7 ml

4. Season to taste with salt, sugar, and pepper.

   Required ingredients:

   • Salt:  pinch
   • Sugar:  pinch

5. Serve the ready soup with stracciatella or any soft vegan cheese, fresh cucumber, finely chopped jalapeño pepper, and bell pepper.

   Required ingredients:

   • Stracciatella cheese: 80 g
   • Cucumbers: 30 g
   • Jalapeno pepper: 0 g
   • Green pepper: 120 g

6. Water with green oil and olive oil.

   Required ingredients:

   • Green Basil Oil: 0 ml
   • Olive oil: 100 ml