Gazpacho

If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Gazpacho might be a recipe you should try. For 98 cents per serving, you get a soup that serves 8. One portion of this dish contains around 2g of protein, 9g of fat, and a total of 137 calories. If you have vegetable stock, wine vinegar, passata, and a few other ingredients on hand, you can make it. It will be a hit at your Summer event. 26 people were impressed by this recipe. From preparation to the plate, this recipe takes about 25 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a pretty good spoonacular score of 74%. Similar recipes are Gazpacho with Maine Lobster: Gazpacho con Bogavante, White Gazpacho (Gazpacho Blanco), and Gazpacho.

Servings: 8

Preparation duration: 25 minutes

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Ingredients:

1 red onion, chopped

2 garlic cloves, finely chopped

1 red pepper, deseeded and chopped

4 ripe tomatoes, chopped

1 slice white bread, crusts removed and torn

500ml passata

300ml / half pint vegetable stock

5 tbsp olive oil, plus extra

4 tbsp wine vinegar

1 tsp Tabasco or harissa

1 tsp sugar

basil leaves, to serve

Equipment:

food processor

bowl

aluminum foil

Cooking instruction summary:

Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight. To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

 

Step by step:


1. Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning.

2. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.

3. To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.


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