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Gazpacho with meat

0
1027
Kitchen Italian
Calorie content 46.8 kcal
Portions 4 port.
Cooking time 10 h.
Proteins * 3.1 gr.
Fats * 3.9 gr.
Carbohydrates* 5.5 gr.
* per 100 gr. product
Gazpacho with meat
Content

A cold Spanish soup made from mashed vegetables is easy to prepare and does not require boiling. With tender steamed chicken meatballs, mashed with a pronounced tomato flavor and spicy spices, it will become your favorite dish. Rather, this is a summertime soup, but you can warm it up a little and serve it at any time of the year.

Ingredients

Cooking process

step 1 out of 10
Grind the cloves of garlic in a mortar with salt. Break the bread and crush everything again.
step 2 out of 10
Pour in the oil in a thin stream and continue to grind the mass with a pestle. Cover and let sit for 1.5 hours.
step 3 out of 10
Peel the onion, rinse and chop finely. Add vinegar and stir.
step 4 out of 10
Wash the tomatoes and make a cross cut on each. Dip in boiling water for 1 minute and remove the peel. Cut them into 4 pieces and cut out the seeds. Wash and peel the cucumbers. Grind into small cubes.
step 5 out of 10
Rinse the pepper, put on a baking sheet and brush with oil. Bake it at 200 degrees 10 minutes until black and tan. Place immediately in a bowl and cover for 5 minutes.
step 6 out of 10
Peel off the peppers and remove the stalk with seeds.
step 7 out of 10
Wash the parsley, separate the leaves and chop. Place vegetables in a blender (you can in portions) and grind them in puree. Stir everything and add the onion to the vinegar. Put the spices from the mortar into the soup and mix thoroughly. Refrigerate gazpacho for 8 hours.
step 8 out of 10
Rinse chicken fillet and grind into minced meat, salt and pepper a little, add turmeric.
step 9 out of 10
Form the minced meat into meatballs and steam them in a slow cooker or in a saucepan.
step 10 out of 10
Serve the puree soup, thinned slightly with cold water if desired, and place a few chicken meatballs in the center.

Bon Appetit!

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