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Autumn gazpacho

3 servings

30 minutes

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

Energy value per serving
CaloriesProteinsFatsCarbohydrates
253.2
kcal
5g
grams
18.8g
grams
17.4g
grams
Ingredients
3servings
Tomatoes
3 
pc
Apple cider vinegar
2 
tbsp
Fresh red bell pepper
1 
pc
Parsley
1 
bunch
Paprika
1 
tsp
Sea salt
1 
tsp
Garlic
2 
clove
Extra virgin olive oil
0.3 
glass
Courgette
1 
pc
Onion
0.5 
head
Avocado
0.5 
pc
Cilantro
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:
    1. Tomatoes: 3 pieces
    2. Fresh red bell pepper: 1 piece
    3. Onion: 0.5 head
    4. Paprika: 1 teaspoon

  • 2

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

    Required ingredients:
    1. Tomatoes: 3 pieces
    2. Apple cider vinegar: 2 tablespoons
    3. Fresh red bell pepper: 1 piece
    4. Parsley: 1 bunch
    5. Paprika: 1 teaspoon
    6. Sea salt: 1 teaspoon
    7. Garlic: 2 cloves
    8. Extra virgin olive oil: 0.3 glass
    9. Courgette: 1 piece
    10. Onion: 0.5 head

  • 3

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

    Required ingredients:
    1. Avocado: 0.5 piece
    2. Cilantro: 1 bunch

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