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Fresh Gazpacho

Label gluten_free
20 min
medium
medium

Preparation

1

Prepare the red bell peppers by removing it's stem and seeds. Grill them shortly in a dry grillpan.

2

Cut half of the red onion in small cubes en put them aside. Cut the other half and the cucumber in chunks.

3

Heat the oven at 220°c and bake the Gluten Free Baguette for 10 minutes.

4

Put the cucumber and onion together with the tomato fritto and grilled peppers. A blender or high cup are ideal.

5

Add the vinegar, oil and ice cubes. Mix the ingredients until a smooth soup concistency is achieved. 

6

Bring to taste with salt and pepper if needed.

7

Wash the green peppers and cut them in small cubes as garnish. You can switch the cucumber with the green pepper as garnish or ingredient for the soup.

8

Fill the glasses or plates with the soup and use the finely cut onion or pepper/cucumber as garnish on top. Take the Glutenfree baguette out of the oven and serve on the side.

Enjoy!

Ingredients

4
People
  • 330 ml tomato frito
  • 2 red bell peppers
  • 3 cucumber
  • 1 red onion
  • 2 tablespoon red wine vinegar
  • 4 tablespoon olive oil
  • 6 ice cubes
  • 1 green bell pepper
  • 1 damhert gluten free baguette

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