Gazpacho With Spinach
Ijanric
People: 1
125 min

Ingredients

1 tbsp
Balsamic Vinegar
0.5 tsp
Cumin
2 Clove
Garlic
2 tbsp
Olive Oil
0.5
Onion
1 tsp
Oregano
60 grams
Peanuts
30 grams
Spinach
2
Tomatoes

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Prep

  1. Wash and cut your onion and tomatoes so that they all are a similar size.
  2. Finely chop your garlic.
  3. Toast peanuts 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 balsamic vinegar, cumin, garlic, olive oil, onion, oregano, spinach 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 Peanuts on top.
  5. Serve your gazpacho nice and cold with your favorite toppings.