Autumn gazpacho

3 servings

30 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 253.2
• Proteins: 5g
• Fats: 18.8g
• Carbohydrates: 17.4g

Ingredients

• Tomatoes: 3 pc
• Apple cider vinegar: 2 tbsp
• Fresh red pepper: 1 pc
• Parsley: 1 bunch
• Paprika: 1 tsp
• Sea salt: 1 tsp
• Garlic: 2 clove
• Extra virgin olive oil: 0.3 glass
• Zucchini: 1 pc
• Onion: 0.5 head
• Avocado: 0.5 pc
• Coriander: 1 bunch

Cooking steps

1. Boil the tomatoes in boiling water and peel them, roast the bell pepper and onion in the oven and also remove their skins.

   Required ingredients:

   • Tomatoes: 3 pieces
   • Fresh red pepper: 1 piece
   • Onion: 0.5 head
   • Paprika: 1 teaspoon

2. Blend all ingredients (cooked and raw) in a blender, adding hot broth (chicken or vegetable) for consistency.

   Required ingredients:

   • Tomatoes: 3 pieces
   • Apple cider vinegar: 2 tablespoons
   • Fresh red pepper: 1 piece
   • Parsley: 1 bunch
   • Paprika: 1 teaspoon
   • Sea salt: 1 teaspoon
   • Garlic: 2 cloves
   • Extra virgin olive oil: 0.3 glass
   • Zucchini: 1 piece
   • Onion: 0.5 head

3. Garnish the gazpacho with avocado and fresh cilantro and serve it at the table.

   Required ingredients:

   • Avocado: 0.5 piece
   • Coriander: 1 bunch