Autumn gazpacho
3 servings
30 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories253.2kcal
Proteins5grams
Fats18.8grams
Carbohydrates17.4grams
1
Boil the tomatoes in boiling water and peel them, roast the bell pepper and onion in the oven and also remove their skins.
- Tomatoes: 3 pieces
- Fresh red bell 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.
- Tomatoes: 3 pieces
- Apple cider vinegar: 2 tablespoons
- Fresh red bell pepper: 1 piece
- Parsley: 1 bunch
- Paprika: 1 teaspoon
- Sea salt: 1 teaspoon
- Garlic: 2 cloves
- Extra virgin olive oil: 0.3 glass
- Courgette: 1 piece
- Onion: 0.5 head
3
Garnish the gazpacho with avocado and fresh cilantro and serve it at the table.
- Avocado: 0.5 piece
- Cilantro: 1 bunch
