Tomato, pepper and cucumber gazpacho with feta cheese
Tomato, pepper and cucumber gazpacho with feta is a simple cold soup. How to make gazpacho? Discover an easy recipe for gazpacho with feta cheese!
Tomato, pepper and cucumber gazpacho with feta is a delicious and refreshing dish made from tomatoes. Classic gazpacho is a Spanish cold soup consisting of raw vegetables, vinegar, and olive oil with the addition of soaked bread. There are many recipes for gazpacho, and this is one of my favorites.
Gazpacho with feta is very quick and easy to prepare, while also being healthy and nutritious.
Tomatoes, used in this dish, are rich in lycopene, a powerful antioxidant that helps protect against heart disease and cancer. Additionally, they provide vitamin C, potassium and folic acid. Peppers are an excellent source of vitamin C, vitamin A and fiber and contain antioxidants that support immune health and enhance vision. Cucumbers, low in calories and high in water content, help maintain proper hydration and provide vitamin K, C and various minerals such as magnesium and potassium.
With these ingredients, gazpacho is not only tasty but also beneficial for health, providing many valuable nutrients.
Gazpacho can be eaten immediately after preparation, but it tastes much better when chilled in the refrigerator for a while.
How to make tomato gazpacho? Discover an easy recipe for gazpacho with feta cheese!
Preparation time: 5 min + chilling time
Calories: 151
Protein: 7 g
Carbohydrates: 21 g
Fats: 6 g
Ingredients for tomato, pepper and cucumber gazpacho with feta cheese:
- Tomato 1 medium (180 g)
- Red pepper 1 medium (160 g)
- Cucumber 1 medium (180 g)
- Feta cheese 1 slice (20 g)
- Garlic 1 clove (5 g)
- Lemon juice 1 teaspoon (3 g)
- Calorie-free sweetener like erythritol 1 teaspoon (5 g)
- Salt
- Pepper
Preparation of tomato, pepper and cucumber gazpacho with feta cheese:
Step 1: Cut an „X” on the top of the tomato and place it in a pot or bowl. Pour boiling water over it and scald for 15-20 seconds.
Step 2: Peel the scalded tomato, cut it into several pieces, and remove the hard, green parts from the center. Wash the pepper, remove the inedible parts, and cut it into smaller pieces. Wash the cucumber, peel it, and cut it into smaller pieces. Peel the garlic and slice it. Squeeze the lemon juice.
Step 3: In a blender, combine the tomato, cucumber, pepper, garlic, lemon juice, and sweetener. Season with salt and pepper. Blend until smooth and uniform.
Step 4: You can eat the soup right away, but it tastes best chilled for at least 20-30 minutes. Just before serving, sprinkle the top with crumbled feta cheese.
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