¼ Sweet pepper
¼ Onion
½ Celery(stem)
1 A tomato
½ cup Tomato juice without additives(or tomato)
½ Cucumber
Fresh minttaste
Basil taste
Salttaste
1 tbsp Olive oil
Lemon juicetaste
70 g Eggplant
70 g Zucchini
40 g Mushrooms
Balsamictaste
30 g Whole wheat bread
Gazpacho :
1
All vegetables (previously diced), mint with basil and tomato juice are put in a blender and mashed to a homogeneous consistency. Salt to taste. If necessary, add a little water. In hot weather, it can be served cold. If desired, you can warm the soup, bring to the first signs of boiling and turn it off.
Vegetables:
2
Cut eggplant and zucchini into slices approx. 1cm, mushrooms in half;
3
Mix 1 tsp. oils with spices, lemon juice and balsamic vinegar. Pickle vegetables in sauce for 10 Minutes;
4
Preheat the oven to 220C. Put vegetables on the wire rack (put a baking sheet down, in case the sauce flows). We put vegetables in the oven for 15 Minutes, they must be firm and rosy.
CategoryMain Cource, SoupsCuisineSpanishCooking MethodBakingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
¼ Sweet pepper
¼ Onion
½ Celery(stem)
1 A tomato
½ cup Tomato juice without additives(or tomato)
½ Cucumber
Fresh minttaste
Basil taste
Salttaste
1 tbsp Olive oil
Lemon juicetaste
70 g Eggplant
70 g Zucchini
40 g Mushrooms
Balsamictaste
30 g Whole wheat bread