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vegan
Autumn Gazpacho
Soups • Spanish
0
0
Time
30 minutes
Ingredients
12
Servings
3
Description
Recipe taken from a collection of recipes by Anna Smith.
Ingredients
- Tomatoes 3 pieces
- Apple Cider Vinegar 2 tablespoons
- Fresh red bell pepper 1 piece
- Parsley 1 bunch
- Paprika 1 teaspoon
- Sea Salt 1 teaspoon
- Garlic 2 cloves
- Extra virgin olive oil 0 fl oz
- Zucchini 1 piece
- Onion ½ head
- Avocado ½ piece
- Cilantro 1 bunch
Step-by-Step Guide
Step 1
Boil the tomatoes in hot water and remove the skin; roast the bell pepper and onion in the oven and also peel them.
Step 2
Blend all the ingredients (both cooked and raw) in a blender, adding hot broth (chicken or vegetable) for consistency.
Step 3
Garnish the gazpacho with avocado and fresh cilantro and serve.
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