Gazpacho
nicolinewasteson
For a more robust consistency, pulsate your ingredients only a few times so that they're chunky and set a portion aside. Liquefy the remaining portion and combine the 2 when chilling.
Personer: 1
0 min

Ingredienser

35 gram
Cheddar Ost
15 mL
Creme Fraiche
0.75 spsk.
Hummus
2 fed
Hvidløg
1 spsk.
Olivenolie
0.75 spsk.
Rødvinseddike
110 gram
Rucola
2
Tomater

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Forbered

  1. Wash and cut your tomatoes so that they all have a similar size and shape.
  2. Finely chop your garlic.
  3. Grate or slice your cheddar cheese.

Til Sidst

  1. Add arugula, cheddar cheese, garlic, Hummus, olive oil, red wine vinegar, sour cream 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. Serve your gazpacho nice and cold with your favorite toppings.