Pintxo Gazpacho
Created by ImPat on October 26, 2018
- Servings: 25
- Prep Time: 10m
- Cook Time: 0m
- Recipe #30792
Ingredients
- 500 ml water, iced
- 175 grams bread (1/4 loaf was specified), crusts removed and cut into large dice)
- 800 grams tomatoes (6 large ripe tomatoes specified), core removed and cut into quarters
- 400 gram peppers (tin, piquillo peppers or flame-grilled red capsicum flesh, no skin)
- 1/4 cucumber, flesh only
- 2 to 3 garlic cloves, minced with sea salt
- Sherry vinegar, to taste
- 100 ml olive oil (extra virgin)
- 1 teaspoon smoky paprika, (Spanish paprika specified)
- Green olive
- Red piquillo peppers
- Sherry vinegar
- Parsley, chopped for garnish
How to Make
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Step 1: Add enough iced cold water to bread till absorbed.
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Step 2: Blend bread, tomatoes, piquillo peppers, cucumber flesh, garlic and sherry vinegar together until a soup consistency.
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Step 3: Add extra virgin olive oil and finish blending to add a smooth finish.
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Step 4: Taste and adjust flavour as needed with paprika and serve in shot glasses and garnish.
Nutritional Facts
- 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