I Would Do Anything For Love, But I Won't Do Gazpacho With Tomatoes
Meier
People: 1
125 min

Ingredients

0.5
Cucumber
2 Clove
Garlic
1 tbsp
Lemon
2 tbsp
Olive Oil
0.5
Onion
2
Spring Onion
1
Tomatoes
35 grams
Walnuts

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Prep

  1. Wash and cut your onion and tomatoes so that they all have a similar size and shape.
  2. Slice your cucumber into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  3. Finely chop your garlic and spring onion.
  4. Cut and squeeze your lemon so you can use the juice later.
  5. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add cucumber, garlic, lemon, olive oil, onion, spring onion and tomatoes to your blender and pulsate until desired texture. Add salt and pepper to taste.
  2. If you'd like your gazpacho to have a thicker consistency, blend in a slice of 2 of day-old bread together with the other ingredients.
  3. Transfer your gazpacho to a sealed container and refrigerate for 2-4 hours or until completely chilled.
  4. Add Walnuts on top.
  5. Serve your gazpacho nice and cold with your favorite toppings.