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Gazpacho in a slow cooker

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472
Kitchen Italian
Calorie content 31.5 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 1 gr.
Fats * 4 gr.
Carbohydrates* 3.2 gr.
* per 100 gr. product
Gazpacho in a slow cooker
Content

Lovers of Spanish cuisine have long been familiar with the recipe for a rich and juicy summer soup made from mashed vegetables - gazpacho. Cooking Gazpacho in a slow cooker is several times easier than using a traditional recipe. The multicooker will save the hostess' time and effort in preparing this delicious first course.

Ingredients

Cooking process

step 1 out of 12
Peel the red onion and chop finely.
step 2 out of 12
Wash the red bell pepper, remove the seeds and stem from it, cut into small cubes. Wash the celery and cut into small pieces.
step 3 out of 12
Heat a frying pan with vegetable oil.
step 4 out of 12
Fry red bell peppers, celery and red onion in a pan until vegetables are soft.
step 5 out of 12
Peel the garlic, pass through a press, send to the pan with vegetables. Add finely chopped green chili peppers to it. Mix everything well.
step 6 out of 12
Add ground red pepper, cumin and oregano to vegetables, mix.
step 7 out of 12
Transfer the prepared vegetables with seasonings to the multicooker bowl greased with vegetable oil.
step 8 out of 12
Also send canned red beans and tomato sauce to the multicooker bowl. Mix everything thoroughly.
step 9 out of 12
Pour vegetable broth to the rest of the ingredients. Close the multicooker with a lid, cook in the "Cooking" mode for 50 minutes.
step 10 out of 12
After opening the lid of the multicooker, salt and pepper the soup to taste. Use a blender to beat the mixture in mashed potatoes.
step 11 out of 12
Squeeze lime juice into gazpacho, mix everything.
step 12 out of 12
Rinse the parsley and chop finely. Peel the avocado, cut into slices. Pour gazpacho into portioned bowls, garnish with parsley and avocado wedges. Bon Appetit!

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