Our recipe for a cold tomato soup (gazpacho) becomes inspire you to cook it yourself. This soup is refreshing in summer. Combine with vegan tomato gazpacho with fresh herbs such as basil, oregano and lovage. The aromatic greens are pleasing to the eye and the palate. Make your favorite people happy and serve this delicious gazpacho. Tomato gazpacho. It will take you less than 30 minutes! What's more, thanks to the nutritional values, you can also incorporate the gazpacho perfectly into your pre- or post-meal preparation. 3,5 or 7 days juice cleanse days. Give it a try!
Preparation time: 5 min.
Preparation time: 15 min.
Total time: 20 min.
Cuisine/Origin: Italian
Ingredients (4 portions):
1.5 kg tomatoes
2 cloves of garlic
400 ml tomato juice
2 tbsp balsamic vinegar
4 tbsp good olive oil
1 level tablespoon xylitol
A little cayenne pepper
Fresh basil
salt
Pepper
1 handful of pine nuts
Preparation:
- First sprinkle a baking tray with the xylitol and set aside
- Then cut the tomatoes in half and place them cut-side down on the baking tray
- Now roast the tomatoes for 10 minutes at 250°C and top/bottom heat in the top third of the oven
- In the meantime, finely chop the garlic
- Then remove the tray from the oven and reduce the temperature to 200°C
- Next, peel the tomatoes and add the garlic on top
- Now put the tray with the peeled tomatoes and garlic back in the oven for another 15 minutes and continue to roast
- Finally, finely puree the tomatoes with the tomato juice, balsamic vinegar, cayenne pepper, salt and pepper in a powerful blender and chill for about 2 hours
- Grind the fresh basil with a little salt and olive oil to a creamy consistency
- Serve the tomato gazpacho with the basil mixture and toasted pine nuts and enjoy! :-)
Nutritional values (per portion):
165 kcal
13g carbohydrates
2g protein
10g fat