Gazpacho Soup

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Gazpacho Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
For the soup
400 grams tomatoes
150 grams Cherry tomatoes
1 paprika
½ Cucumber
1 zucchini
2 shallots
1 garlic
liter mineral water
¼ liter Tomato juice
5 tablespoons Red wine
2 tablespoons Red wine vinegar
4 tablespoons olive oil
salt
freshly ground peppers
For garnish
2 tablespoons zucchini (cut into strips)
2 teaspoons parsley (chopped)
How healthy are the main ingredients?
tomatoolive oilzucchiniparsleyCucumberzucchini

Preparation steps

1.

Blanch the tomatoes, peel, remove the stem and seeds and cut into small cubes. Rinse and halve the cherry tomatoes. Rinse and dice the paprika. Rinse the cucumber and zucchini and cut into bite-size pieces.

2.

Peel the shallots and finely dice. Peel and press the garlic. Place 1/2 of the tomato, pepper, cucumber, zucchini, and shallot pieces together with the and garlic in a blender. Add the red wine and vinegar and puree.

3.

Finally, beat the olive oil into the puree in a thin stream. In a large bowl, combine the puree with the rest of the chopped vegetables, and pour in the mineral water and tomato juice. Season to taste with salt and pepper. Serve the soup cold, garnished with zucchini and parsley.