Vegetable salad with raspberries and physalis, dressed with light gazpacho

1 serving

40 minutes

This vibrant vegetable salad with raspberry and physalis, dressed with a light gazpacho, is a true masterpiece of Spanish cuisine. Light, refreshing and with a harmonious balance of sweetness and acidity, it combines crunchy vegetables, juicy raspberries and aromatic gazpacho. This salad is perfect for summer days when you crave something light yet full of flavors. Gazpacho, the traditional Spanish cold soup, plays the role of an exquisite dressing here, filling the dish with the sunny warmth of the Mediterranean. The raspberry note adds sophistication and an unexpected taste. This salad can be served as a standalone dish or as a bright appetizer before the main meal.

Energy value per serving

• Calories: 297.2
• Proteins: 1g
• Fats: 30.2g
• Carbohydrates: 5.5g

Ingredients

• Cucumbers: 20 g
• Raspberry: 10 g
• Tomatoes: 70 g
• Radish: 20 g
• Red onion: 3 g
• Dill: 3 g
• Olive oil: 30 ml
• Salt: 2 g

Cooking steps

1. Chop the tomatoes with a blender and mix with olive oil. Add salt.

   Required ingredients:

   • Tomatoes: 70 g
   • Olive oil: 30 ml
   • Salt: 2 g

2. Chop all the vegetables. Then place them on a plate, pour over the gazpacho, and add herbs.

   Required ingredients:

   • Cucumbers: 20 g
   • Raspberry: 10 g
   • Radish: 20 g
   • Red onion: 3 g
   • Dill: 3 g