LunchAppetizerSide Dish

Classic Vegan Gazpacho

Name: Classic Vegan Gazpacho
Prep time: 20 min
Total time: 1 h 20 min
Yield: 4 portioner
Cuisine: spanish
Ingredients: 700 g tomato ripe, cored and roughly chopped; 1 stk. cucumber peeled and roughly chopped; 1 stk. green bell pepper cored, seeded and roughly chopped; 0,5 stk. red onion roughly chopped; 1 fed garlic peeled; 3 spsk. olive oil extra virgin; 2 spsk. red wine vinegar; 120 ml water; 0,75 tsk. salt; 0,25 tsk. black pepper freshly ground; 0,25 stk. cucumber diced; 0,25 stk. green bell pepper diced; 0,1 stk. red onion finely diced

This refreshing cold soup is made from ripe, raw vegetables, perfect for a light lunch or appetizer. It's naturally vegan and gluten-free, highlighting the fresh flavors of summer produce. Serve chilled with your favorite crusty bread.

En original opskrift af Forkin

Tid i alt: 1 t. 20 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 165 kcal

VeganskVegetariskGlutenfri

Allergenoplysninger: kan indeholde sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

700 gtomato, ripe, cored and roughly chopped
1 stk.cucumber, peeled and roughly chopped
1 stk.green bell pepper, cored, seeded and roughly chopped
0,5 stk.red onion, roughly chopped
1 fedgarlic, peeled
3 spsk.olive oil, extra virgin
2 spsk.red wine vinegar
120 mlwater
0,75 tsk.salt
0,25 tsk.black pepper, freshly ground

garnish

0,25 stk.cucumber, diced
0,25 stk.green bell pepper, diced
0,1 stk.red onion, finely diced

Udstyr

blender · measuring cups · large pitcher · knife · cutting board · measuring spoons

Fremgangsmåde

Trin for trin

1
Combine the chopped tomato, cucumber, green bell pepper, red onion, and garlic in a large blender.
Ca. 5 min.
Kokkens note: Ensure vegetables are roughly uniform in size for easier blending.
2
Add the olive oil, red wine vinegar, water, salt, and black pepper to the blender.
Ca. 1 min.
3
Blend on high speed until completely smooth, about 2-3 minutes. If the mixture is too thick, add a little more water until desired consistency is reached.
Ca. 3 min.
Kokkens note: For an extra smooth gazpacho, you can pass it through a fine-mesh sieve after blending.
4
Taste and adjust seasonings as needed, adding more salt, pepper, or vinegar to your preference.
Ca. 1 min.
5
Pour the gazpacho into a large pitcher or airtight container and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld and chill thoroughly.
Ca. 1 t.
Kokkens note: Chilling is crucial for the best flavor and refreshing experience.
6
Serve the chilled gazpacho in bowls, garnished with the diced cucumber, green bell pepper, and red onion.
Kokkens note: A drizzle of extra virgin olive oil can be added as a final touch.

Pr. portion

Næringsindhold

75%Score

Kalorier: 165,4kcal
Protein: 3,2g
Kulhydrat: 16,8g
Fedt: 10,7g
Kostfibre: 4,1g
Sukker: 9,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover gazpacho in an airtight container in the refrigerator.