Strawberry-rhubarb Gazpacho with Dumplings

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Strawberry-rhubarb Gazpacho with Dumplings
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Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
437
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories437 kcal(21 %)
Protein10.9 g(11 %)
Fat8.6 g(7 %)
Carbohydrates73 g(49 %)

Ingredients

for
4
For the gazpacho
500 grams
600 milliliters
125 milliliters
2 tablespoons
2 tablespoons
500 grams
For the dumplings
250 milliliters
1 tablespoon
2 tablespoons
70 grams
2
medium Eggs
For the garnish

Preparation steps

1.

For the gazpacho: rinse rhubarb, pat dry, peel and slice into small pieces. Boil currant and grape juices. Stir in rhubarb and cook for about 5 minutes. Mix cornstarch with a little cold water. Stir into juice and bring to a boil again. Sweeten with sugar. Rinse, pat dry and halve strawberries. Let cool.

2.

For the dumplings: combine milk with butter and sugar. Stir in the semolina until a lump forms. Mix 1 egg into hot semolina mixture, in a bowl, let cool slightly and then stir in the remaining egg until combined. Form small dumplings and add to boiling salted water for about 3-4 minutes. Drain and let cool.

3.

Add dumplings to the gazpacho and serve garnished with lemon zest.