Gaspacho à Alentejana (cold tomato, cucumber and pepper soup with bread)
Recipe by PlanMyMealsUpdated
- min
- 15
- portions
- 4
- protein/portion
- 5 g
Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Scald and peel the tomatoes. Roughly chop the cucumber and the pepper.
- Blend the tomatoes, half the cucumber and half the pepper, the garlic and a little bread with the olive oil and salt.
- Add cold water until the desired consistency is reached.
- Put in the refrigerator for at least 1 hour.
- Serve with the remaining cucumber and pepper cut into cubes and toasted bread.
Shopping tip
Serve well chilled. The bread gives body; add cubes of bread and chopped vegetables on top.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.