Gazpacho
Composition / ingredients
4
Servings:
Step-by-step cooking
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Ripe tomatoes of bright red color, we scald with boiling water to make it easier to remove the skin. Then we choose the largest of them and rub it through a sieve together with soaked white bread, from which you first need to cut the crust. If you don't really like the process of wiping through a sieve, feel free to replace it with a mixer or combine. After we take mayonnaise, vinegar, olive oil (about three spoons), mix well and pour the mass of tomatoes and bread. Peel the cucumber. The recipe suggested cleaning it from seeds as well, but I just cut out the middle with a thin knife. Tomatoes, we also need to get rid of seeds. All this is then cut into small cubes and added to the bread-tomato mixture. Sweet red pepper is also crushed into cubes and put in our gazpacho. Garlic is crushed in a garlic press and put after the pepper. We send the soup to the refrigerator for an hour, serve it seasoned with fresh herbs and ice cubes.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Ice - 0 kcal/100g
- Olive oil - 913 kcal/100g
- White bread - 266 kcal/100g
