Pintxo Gazpacho
Recipe: #30792
October 26, 2018
Categories: Tomato, Cucumber, Spanish, Game/Sports Day, New Years, No Eggs, Non-Dairy, Fresh Tomatoes, Water, more
"From our weekday newspaper The West Australian. Times are estimated and serving size is 20 to 30 shot glasses."
Original is 25 servings
Ingredients
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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