Gazpacho soup from southern Spain was formerly poor food. Today it is eaten everywhere in Spain and the different areas have made their own varieties with different content. The soup should be eaten cold and often eaten as lunch. Super fast and healthy. Use it as an appetizer or serve for dinner with good bread.
The recipe contains 90 Calories, 3 g Carbo, 1 g Protein and 7 g Fat per 100 gr
The recipe does not have allergens
Gazpacho – Spanish vegetable soup is: Vegetarian
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The recipe has been given 4.9 points from 7 readers
16179 in total.
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Nutrition declaration for Gazpacho – Spanish vegetable soup!
|Name||Value per 100 g||Value per serving||Unit|
|Price of the recipe||Kr 4.91||Kr 15.87||NOK|
|The whole recipe weighs||1 293||gr total||gram|
|Energy percentage from carbs||12.08%||Low carb||What does this mean?|
Fry onions, peppers and tomatoes in oil, add tomato puree, garlic, chili and squash. Let everything simmer a little further. Add white wine and bring to the boil. Add tomatoes from the box and bring to the boil again. Run everything together with basil in a food processor to a fine puree. Strain the puree so that it has a silky soft consistency. Season with salt and pepper.
Cool the soup until it is ice cold, and serve in soup bowls, preferably with a little milk foam in with fresh herbs such as finely chopped basil.
(Recipe and picture from the cookbook “Food and Wine” from Gyldendal)
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The recipe is medium difficult to cook
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