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–+ servings

Tomato, pepper and cucumber gazpacho with feta cheese

Print Recipe
Total Time 5 hours
Servings: 1 servings
Calories: 151.0001
Ingredients Method Nutrition

Ingredients
  

  • 180 g Tomato 1 medium
  • 160 g Red pepper 1 medium
  • 180 g Cucumber 1 medium
  • 20 g Feta cheese 1 slice
  • 5 g Garlic 1 clove
  • 3 g Lemon juice 1 teaspoon
  • 5 g Calorie-free sweetener like erythritol 1 teaspoon
  • Salt
  • Pepper

Method
 

  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.
  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.
  3. In a blender, combine the tomato, cucumber, pepper, garlic, lemon juice, and sweetener. Season with salt and pepper. Blend until smooth and uniform.
  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.

Nutrition

Calories: 151.0001kcalCarbohydrates: 21gProtein: 7.0001gFat: 5.9999gPotassium: 0.2mgSugar: 4.01gNet Carbohydrates: 4.56g

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