Pintxo Gazpacho

25
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"From our weekday newspaper The West Australian. Times are estimated and serving size is 20 to 30 shot glasses."

Original recipe yields 25 servings
OK

Nutritional

  • Serving Size: 1 (98.4 g)
  • Calories 52.2
  • Total Fat - 4.7 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 215.2 mg
  • Total Carbohydrate - 2.7 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.9 g
  • Protein - 0.4 g
  • Calcium - 20.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0 mg

Step 1

Add enough iced cold water to bread till absorbed.

Step 2

Blend bread, tomatoes, piquillo peppers, cucumber flesh, garlic and sherry vinegar together until a soup consistency.

Step 3

Add extra virgin olive oil and finish blending to add a smooth finish.

Step 4

Taste and adjust flavour as needed with paprika and serve in shot glasses and garnish.

Tips & Variations


No special items needed.

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