Autumn gazpacho
3 servings
30 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
CaloriesProteinsFatsCarbohydrates
253.2
kcal5g
grams18.8g
grams17.4g
grams1
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