Calories
198 kcal
Protein
10.7 g
Fat
9.24 g
Carbohydrates
18.25 g
You can remove the skin from the tomatoes by pouring boiling water over them first, then extract the seeds and dice them. Similarly, cut the peeled and deseeded cucumbers into cubes. Repeat the process with the bell peppers.
Soak the crumb of white bread in a bit of water, then gently squeeze out the excess liquid.
Combine the diced ingredients from above with the hydrated bread crumb and mix in a blender until even consistency.
Blend olive oil with vinegar, seasoning the mixture with it and add salt, sugar, and powdered black or red pepper to taste. If the texture of the soup is too thick for your liking, dilute it with half a litre of cold, boiled water.
Place the gazpacho in the refrigerator for several hours. Serve it cold in a soup bowl or glass with bread. Before serving, garnish with parsley, grated boiled egg, crackers, avocado or boiled shrimps.
If you use pre-boiled frozen shrimp for the dish, they don't need to be cooked for a long time, just let them reach a boil and immediately remove them from the heat.
Bon Appetit!
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