Soups
Tomato Gazpacho
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- tomatoes6.53 oz (185 g)
- sweet bell pepper1.76 oz (50 g)
- yellow onion0.18 oz (5 g)
- fresh dill0.14 oz (4 g)
- garlic0.07 oz (2 g)
- unrefined sunflower oil0.35 oz (10 g)
- fine salt0.21 oz (6 g)
- fresh parsley0.07 oz (2 g)
- sparkling mineral water1.76 oz (50 g)
- ground black pepper0.02 oz (0.5 g)
- regular sour cream0.71 oz (20 g)
- fresh chile pepper0.18 oz (5 g)
Directions
- Peel the tomatoes and blend with the bell pepper, onion, dill, garlic, parsley, salt, and sparkling mineral water until smooth.
- Stir in half of the unrefined oil, pour into a soup bowl, top with a spoonful of sour cream, drizzle with the remaining oil, and sprinkle with herbs.
- Place a piece of fresh chile on the sour cream.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
178kcal
3.3 gProtein
13.6 gFat
10.8 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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