in Soup Recipes

gazpacho

Spread the love

Ingredients for 2 servings:

  • 4 tomatoes
  • ½ cucumber(s)
  • 2 bell peppers, red
  • 1 onion(s)
  • 2 cloves garlic
  • 5 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 2 tsp sugar
  • salt and pepper
  • e.g. chili powder
  • n. B. broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Ideal in summer

Wash and chop the tomatoes, cucumbers, and peppers. Chop some of the vegetables very finely and serve them later as a garnish with the soup. Chop the onion finely. Peel the garlic cloves. Puree the vegetables with the remaining ingredients in a blender. Enjoy!

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tartar sauce

Swabian yeast plait with nut filling