Tomato gazpacho with jalapeno
4 servings
60 minutes
Recipe from Burger & Pizzeta restaurant
Calories349.9kcal
Proteins5.5grams
Fats29.6grams
Carbohydrates15.9grams
Olive oil
100
ml
White bread
40
g
Green bell 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
Basil oil
0
ml
Cilantro
10
g
Parsley
10
g
Tarragon
10
g
1
Bake the bread in the oven until a crispy crust forms.
- White bread: 40 g
2
Blend green bell pepper, celery root, red onion, olive oil, cucumbers, baked bread, and red wine vinegar until smooth.
- Green bell 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.
- Canned tomatoes: 600 g
- Tomatoes: 200 g
- Water: 100 ml
- Wine vinegar: 7 ml
4
Season to taste with salt, sugar, and pepper.
- 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.
- Stracciatella cheese: 80 g
- Cucumbers: 30 g
- Jalapeno pepper: 0 g
- Green bell pepper: 120 g
6
Water with green oil and olive oil.
- Basil oil: 0 ml
- Olive oil: 100 ml
