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Gazpacho with celery

0
922
Kitchen Italian
Calorie content 31.9 kcal
Portions 4 port.
Cooking time 180 minutes
Proteins * 0.5 gr.
Fats * 1.8 gr.
Carbohydrates* 2.2 gr.
* per 100 gr. product
Gazpacho with celery
Content

A very simple and healthy soup, gazpacho will refresh you in hot weather. It is prepared very quickly from carefully grated fresh vegetables; you can add spices and lemon juice to your taste. Such a soup can even be included in the diet menu.

Ingredients

Cooking process

step 1 out of 9
Wash the tomatoes, make a criss-cross cut on each vegetable and dip them in boiling water for a couple of minutes. Then, starting from the cut, peel off the skin lightly. Cut the tomato pulp into cubes.
step 2 out of 9
Wash the celery, cut into small cubes.
step 3 out of 9
Wash cucumbers, if their skin is rough, then peel it. Cut the cucumbers into small pieces.
step 4 out of 9
Wash the pepper, cut in half, remove the partitions and seeds, chop the pulp at random.
step 5 out of 9
Peel the onions and chop finely.
step 6 out of 9
Transfer all chopped vegetables to a blender bowl and chop until smooth.
step 7 out of 9
In a separate bowl, combine olive oil and minced garlic.
step 8 out of 9
Add olive oil with garlic, salt and spices to taste into the vegetable mass. Grind the gazpacho again with a blender. If the soup turns out to be very thick, dilute it with water or tomato juice.
step 9 out of 9
Place the gazpacho in the refrigerator for 2-3 hours to cool. Serve gazpacho with celery, garnished with herbs and breadcrumbs.

Bon Appetit!

 

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