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Gazpacho with strawberries

0
565
Kitchen Italian
Calorie content 38.2 kcal
Portions 2 port.
Cooking time 140 minutes
Proteins * 1 gr.
Fats * 4.2 gr.
Carbohydrates* 4.9 gr.
* per 100 gr. product
Gazpacho with strawberries
Content

What could be tastier in summer than a refreshing and healthy gazpacho? There are many ways to prepare this soup. This recipe describes how to make gazpacho with strawberries. It gives the soup a sophisticated taste and even more aroma. Try it, you won't regret it!

Ingredients

Cooking process

step 1 out of 8
Rinse the bell pepper, cut in half, remove the partitions with seeds. Then cut the peppers into medium slices (so the blender can handle them).
step 2 out of 8
Wash fresh cucumber thoroughly, peel the skin and cut it into small pieces.
step 3 out of 8
Wash the tomatoes under running water and cut them into medium-sized slices. For the preparation of this dish, it is best to use aromatic and ripe tomatoes. Wash the strawberries, save two berries for later decorating the soup.
step 4 out of 8
Put the prepared vegetables and strawberries in a blender bowl, activate it and grind the contents to a puree state.
step 5 out of 8
Next, squeeze the juice from the half of the lemon and add it to the soup.
step 6 out of 8
Then pour the required amount of olive oil into the resulting mass.
step 7 out of 8
At the end, add salt, ground pepper, chili to the soup. If you wish, you can add a little basil, leaving a couple of leaves to decorate the finished gazpacho. Grind everything again with a blender. After that, pour the soup into a convenient container, cover with a lid and put in the refrigerator for a couple of hours to cool.
step 8 out of 8
Pour chilled gazpacho in portions into plates, decorating it with strawberries and basil leaves.

Enjoy your meal!

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