Andalusian gazpacho with yellow peppers

Name: Andalusian gazpacho with yellow peppers
Prep time: 20 min
Total time: 140 min
Yield: 4
Ingredients: 5 g garlic; 200 g cucumber; 40 ml olive oil; 150 g yellow peppers; 3 g salt; 1 kg tomatoes; 20 ml wine vinegar

Andalusian gazpacho with yellow peppers. Prepared with yellow peppers instead of red pepper.

Active time20 min

CookingNo cooking

Total2 h 30 minResting : 2 h

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Ingredients

5 g garlic
200 g cucumber
150 g yellow peppers
1 kg tomatoes
40 ml olive oil
3 g salt
20 ml wine vinegar

Preparation

Step completed · 1
Wash the tomatoes and pepper. Peel the cucumber and garlic. Remove the seeds from the pepper, then cut all the vegetables into pieces.
Step completed · 2
Blend the vegetables with the oil, vinegar and salt until smooth.
Step completed · 3
Refrigerate for 2 hours, then stir before serving.

Allergens

No allergens identified in the ingredients.

Nutrition

Per serving · recipe for 4 people

Energy: 150 kcal
Protein: 2 g
Carbohydrate: 12 g
Sugars: 10 g
Fat: 10 g
Saturates: 1.5 g
Fibre: 3.3 g
Salt: 0.8 g
Lactose: <0.6 g

Variations

Mediterranean
Andalusian gazpacho
Cold tomato, cucumber and pepper soup with olive oil.
20 min active time
Sieved Andalusian gazpacho
Tomato, cucumber and red pepper gazpacho blended and passed through a sieve for a finer texture.
25 min active time
Tomato gazpacho without peppers
Cold tomato and cucumber soup with garlic, olive oil and wine vinegar, without red pepper.
20 min active time

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration