Gazpacho Andalou
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By evie
Gazpacho Andalou
4 steps
Prep:20min
Optionally, you can grill the peppers first to give the soup extra depth. You can also add a small diced grilled carrot at the end if you are going to grill peppers. Also, you can just coarsely chop part of the veggies and only dice the amount that you will add after the vegetables are pureed. Use bloody mary mix to thin to preferred consistency (zing zang preferred)
Updated at: Thu, 17 Aug 2023 07:31:03 GMT
Nutrition balance score
Great
Glycemic Index
55
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories225.3 kcal (11%)
Total Fat9.4 g (13%)
Carbs30.4 g (12%)
Sugars7.7 g (9%)
Protein6.3 g (13%)
Sodium407.5 mg (20%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Set aside about one fourth of diced vegetables up to celery. Set aside diced grilled carrot if using.
Step 2
Put everything else (including the bread that has first been soaked in water) in blender or food processor and puree.
Step 3
Transfer to a bowl and add the reserved diced veggies. Refrigerate at least 3 hours or overnight.
Step 4
Serve in chilled bowls. If desired sprinkle chives or chopped parsley on top of soup.
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