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 Gazpacho with Codfish Liver Recipe
A delicious and low-calorie version of the famous soup. Ideal for post-holiday diets and weight loss.
Course Children's Food Ideas, Lunch Second Breakfast Dishes
Cuisine Spanish Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Children's Food Ideas, Lunch Second Breakfast Dishes
Cuisine Spanish Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare the necessary products. Cut the bread into slices, sprinkle with lemon juice.
    Prepare the necessary products. Cut the bread into slices, sprinkle with lemon juice.
  2. Cut tomatoes across, pour boiling water over them, remove the skin. Peel the cucumber, peel the bell pepper from the seeds.
    Cut tomatoes across, pour boiling water over them, remove the skin. Peel the cucumber, peel the bell pepper from the seeds.
  3. Coarsely chop the vegetables, put them in a blender, add bread, lemon juice, garlic, sea salt, black pepper, olive oil and balsamic vinegar. Add fresh chili pepper to taste.
    Coarsely chop the vegetables, put them in a blender, add bread, lemon juice, garlic, sea salt, black pepper, olive oil and balsamic vinegar. Add fresh chili pepper to taste.
  4. Grind everything in a blender until smooth. If it gets too thick, add a little olive oil and vegetable or chicken broth, but I didn't need it. Add salt, pepper and balsamic vinegar or lemon juice to taste. Mix well with a fork to remove air bubbles. Refrigerate for at least 30 minutes. Gazpacho is delicious cold, it's important! Dry a few slices of baguette in the oven until toasted.
    Grind everything in a blender until smooth. If it gets too thick, add a little olive oil and vegetable or chicken broth, but I didn't need it. Add salt, pepper and balsamic vinegar or lemon juice to taste. Mix well with a fork to remove air bubbles. Refrigerate for at least 30 minutes. Gazpacho is delicious cold, it's important! Dry a few slices of baguette in the oven until toasted.
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