Nutrition Facts
4 servings
4
Tomato and Bell Pepper Gazpacho Recipe
This tomato and bell pepper gazpacho recipe is refreshing and ideal for summer evenings.
Ingredients
1 Red bell pepper
1 Cucumber
1 Ripe tomatoes
1 Clove of garlic
4 Olive oil
3 Sherry vinegar
Cherry tomato
Salt
Pepper
Directions
1
Seed and cut the bell pepper and cucumber into cubes (keep a few cucumber cubes for decoration).
2
Wash the tomatoes and cut them into cubes.
3
Blend all the prepared vegetables with the minced garlic in a blender until you achieve a smooth and even texture.
4
Pour the mixture into a mixing bowl. Add salt, pepper, and then the oil and vinegar.
5
Refrigerate for at least 2 hours.
6
Serve in bowls and garnish with halved cherry tomatoes and reserved diced cucumber.
7
Variation: For a creamier texture, add 1 sheep's yogurt or 50 g of feta.
8
To conclude, "I Cook Low GI for My Family." Released by Albin Michel on 12/04/2023.
Ingredients
Ingredients
1 Red bell pepper
1 Cucumber
1 Ripe tomatoes
1 Clove of garlic
4 Olive oil
3 Sherry vinegar
Cherry tomato
Salt
Pepper
Directions
Directions
1
Seed and cut the bell pepper and cucumber into cubes (keep a few cucumber cubes for decoration).
2
Wash the tomatoes and cut them into cubes.
3
Blend all the prepared vegetables with the minced garlic in a blender until you achieve a smooth and even texture.
4
Pour the mixture into a mixing bowl. Add salt, pepper, and then the oil and vinegar.
5
Refrigerate for at least 2 hours.
6
Serve in bowls and garnish with halved cherry tomatoes and reserved diced cucumber.
7
Variation: For a creamier texture, add 1 sheep's yogurt or 50 g of feta.
8
To conclude, "I Cook Low GI for My Family." Released by Albin Michel on 12/04/2023.
Notes
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