Light tomato and cucumber gazpacho — Plated

Light tomato and cucumber gazpacho — Cooking

Light tomato and cucumber gazpacho — Plated Fine Dining

Light tomato and cucumber gazpacho

Name: Light tomato and cucumber gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Ancestral-Maori-Keto
Ingredients: 600g 600g fresh tomatoes, peeled and chopped; 300g 300g peeled and chopped cucumber; 2 2 cloves of garlic; 1 1 chopped red pepper; 2 cuillère à soupe 2 tablespoons of red wine vinegar; 2 cuillère à soupe 2 tablespoons of olive oil; 200ml 200ml of fresh water

Cold soup of tomatoes and fresh cucumber, seasoned with garlic and vinegar, refreshing and light for hot days.

soup entrance

Vegan Gluten-Free

schedule Prep (min)

15 min

whatshot Cook (min)

0 min

timer Total (min)

15 min

account_circle Servings

Par portion

10.0 g

Lipides

2.0 g

Protéines

6.0 g

Glucides nets

Ingredients

600g fresh tomatoes, peeled and chopped

300g peeled and chopped cucumber

2 cloves of garlic

1 chopped red pepper

2 tablespoons of red wine vinegar

2 tablespoons of olive oil

200ml of fresh water

Instructions

Blend the tomatoes, cucumber, garlic and pepper until smooth.
Add the vinegar, oil and water, mix well.
Refrigerate for at least 2 hours and serve very cold, possibly with a few ice cubes.