PALAZZETTI MAGAZINE

Summer is finally here and with it the desire to enjoy lunches in the garden and carefree afternoons outside. That’s why today we have chosen a gazpacho of tomatoes, peppers and cucumbers that promises to instantly become your perfect appetiser for summer barbecues, a prelude of flavour and freshness that just can’t be beaten. We have reinterpreted this traditional Spanish recipe as a low-carb version, with less bread among the ingredients, making this dish even lighter and perfect for those really warm days.

This delicious cold soup is ideal for those looking for a nutritious yet light meal. Depending on the occasion, it can also become a wonderful one-pot meal. Just add some ricotta or feta cheese and bread croutons to the recipe and you have a complete, delicious and healthy recipe! Tomato, pepper and cucumber gazpacho is quick and easy to prepare and we’re sure it will win everyone over with its fresh goodness!

gazpacho di pomodori cetrioli e peperoni visto dall'alto, in piatto bianco appoggiato su tavolo in legno scuro grezzo

Tomato, pepper and cucumber gazpacho – the recipe for your summer barbeques

Difficulty: easy
Preparation time: 15 minutes
Serves: 4

INGREDIENTS

  • 400 g of vine tomatoes
  • 150 g cucumbers
  • 250 g red peppers
  • 60 g bread
  • 1/2 clove of garlic
  • 2 spoons of vinegar
  • extra virgin olive oil as desired
  • salt and black pepper as desired
  • fresh basil as desired

METHOD

  1. Start with the tomatoes. Cut through the skin and blanch them for half a minute, so peeling them will be child’s play.
  2. After removing the skins, cut into pieces and transfer them to the blender.
  3. Remove the stalk and seeds from the pepper, cut it into pieces and add to the tomatoes.
  4. Peel the cucumber, slice it and transfer to the blender.
  5. Add the bread, garlic, salt, pepper, vinegar and a splash of oil to the vegetables.
  6. Turn on the blender, add a few tablespoons of water to taste (depending on the density you want to achieve) and blend until smooth.
  7. Pass the gazpacho through a sieve to remove any remaining peel from the peppers to obtain a silky-smooth consistency.
  8. Serve the gazpacho garnished with fresh basil and a drizzle of extra virgin olive oil. You can also serve it with cherry tomatoes, cucumbers and your favourite seeds. Enjoy!
gazpacho di pomodori cetrioli e peperoni visto dall'alto, sopra una tovaglia a scacchi bianchi e rossi, vicino a un ricettario

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.