Light tomato and cucumber gazpacho

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

Vegan Gluten-Free
schedule Prep (min)
15 min
whatshot Cook (min)
0 min
timer Total (min)
15 min
account_circle Servings
4
140 kcal
Par portion
10.0 g
Lipides
2.0 g
Protéines
6.0 g
Glucides nets
Ingredients
600g fresh tomatoes, peeled and chopped 600g fresh tomatoes, peeled and chopped
300g peeled and chopped cucumber 300g peeled and chopped cucumber
2 cloves of garlic 2 cloves of garlic
1 chopped red pepper 1 chopped red pepper
2 tablespoons of red wine vinegar 2 tablespoons of red wine vinegar
2 tablespoons of olive oil 2 tablespoons of olive oil
200ml of fresh water 200ml of fresh water
Instructions
  1. Blend the tomatoes, cucumber, garlic and pepper until smooth.
  2. Add the vinegar, oil and water, mix well.
  3. Refrigerate for at least 2 hours and serve very cold, possibly with a few ice cubes.
Tips
  • Add fresh herbs (basil, parsley) when serving.
Selected ingredients

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Ariana Terau

Chef Ariana Terau

New Zealand

Ancestral-Maori-Keto

Respect for the land and sea (Mana/Whenua), focusing on traditional proteins and seasonal foraging.

9 Articles 5 Recipes
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