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Gazpacho

QUICK FACTS

  PREPARATION TIME
30 min (for 2 serves)

 
  COOKING TIME
0 min (for 2 serves)
  SOUP
Cold
 

SUMMARY

 

Gazpacho is a cold vegetable soup rich in lycopene a natural antioxidant that may help prevent against certain cancers. It is often defined as a liquid salad. Most indicated for the hottest days of summer.

INGREDIENTS

50 g
  Cucumber, unpeeled
2.00 cup (508 g)
  Grilled Tomato
50 g
  Red Capsicum, boiled and seeds removed
5 g
  Garlic, chopped
1.00 chili (10 g)
  Hot Chili, chopped
2 g
  Sea Salt
2 g
  Black Pepper, ground
1.00 cup (250 g)
  Water
 

METHOD

1. With a vegetable peeler, slice one-quarter of the cucumber lengthways into thin ribbons and set aside until required.

2. Use a sharp knife to finely chop the remaining cucumber.

3. Place the chopped cucumber, tomato, capsicum, garlic, chili and water in a blender. Blend until smooth. Taste and season with salt and pepper.

4. Pour gazpacho into a plastic container. Cover with plastic wrap and place in the freezer for 15 minutes to chill. 

5. Ladle the gazpacho among serving bowls.

 

Serving suggestion: Sprinkle with croutons and garnish with corriander leaves and  cucumber ribbons.

  NUTRITIONAL PANEL
Per Serve
Energy:
263.8 kJ  (63.0 kcal)
Protein:
4.1 g
Total Fat:
0.4 g
-Saturated:
0.0 g
-Mono-Unsaturated:
0.0 g
-Poly-Unsaturated:
0.1 g
Total Carbs:
7.7 g
-Complex Carbs:
0.2 g
-Sugar:
7.4 g
Fibre:
5.1 g
Water:
415.5 mL
Alcohol:
0.0 g
Cholesterol:
0.0 mg
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