LunchSoupSpanishVegan

Gazpacho

Name: Gazpacho
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 800 g ripe tomatoes; 1 cucumber, chopped; 1 red pepper, chopped; 1 clove garlic; 3 tablespoons olive oil; 1 slice bread

Gazpacho: quick vegan lunch recipe, made with practical ingredients. Ready in about 15 minutes.

Prep: 5 min Cook: 10 min Lunch Vegan soup Spanish

Serves 4 · about 320 g per serving

Per serving (estimate): 167 kcal · 3.3 g protein · 16.2 g carbs · 10.9 g fat Approximate values for 4 servings, calculated automatically from the listed ingredients.

Contains: Cereals containing gluten Allergens are identified from listed ingredients; check product labels and cross-contamination warnings.

Tomato gazpacho served with toasted bread.

What you’ll need

Ingredients

800 g ripe tomatoes
1 cucumber, chopped
1 red pepper, chopped
1 clove garlic
3 tablespoons olive oil
1 slice bread

Let’s get cooking

Instructions

Blend the tomatoes, cucumber, pepper, garlic, and bread until smooth.
Blend in the olive oil and a pinch of salt.
Chill for at least 30 minutes before serving.

Around the table

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