Pintxo Gazpacho

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

Recipe: #30792

October 26, 2018



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

Original is 25 servings

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 by Step Method

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


No special items needed.

0 Reviews

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