Gaspacho (cold soup)
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
Red Ripe Tomatoes, 220 grams (or 2 medium) (I actually use the yellow one for a original color result)Cucumber (peeled), 70 gramsYellow Peppers (bell peppers), 20 grams Garlic, 0.25 cloveBasil, 3 + 1 leaves Olive Oil, 0.5 1tsp Cider Vinegar, 0.4 tbsp (I usually use the wine vinegar, but cider vinegar or basalmic would do as well)Salt and black pepper (not to much, to keep the freshness of the recipe)
Clean the tomatoes and the pepper, peel the cucumber, cut them into pieces, mix all the ingredients together (except for 1 of the basil's leaves). To serve it really fresh, you can leave it for 30 minutes in the fridge or less time in the freezer. Serve it with the reminding basil leave for decoration.
The proportions given are for one person, multiply by the number of serving you wish to make.
You can use different colors of tomatoes and peppers.
Number of Servings: 1
Recipe submitted by SparkPeople user LILIBLUEBERRY.
The proportions given are for one person, multiply by the number of serving you wish to make.
You can use different colors of tomatoes and peppers.
Number of Servings: 1
Recipe submitted by SparkPeople user LILIBLUEBERRY.
Nutritional Info Amount Per Serving
- Calories: 82.6
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 176.9 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.2 g
- Protein: 2.6 g
Member Reviews