Creole Gazpacho

Bruno Megido
Bruno Megido
Here we show you how to make this delicious gazpacho recipe in no time.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 8 tomatoes 8 tomatoes
  • 1 1/2 red bell peppers
  • 1 onion 1 onion
  • 1 cucumber 1 cucumber
  • 1 avocado 1 avocado
  • 1 clove garlic 1 clove garlic
  • 2 bolillo rolls
  • 2 tablespoons olive oil 2 tablespoons olive oil
  • 10 grams apple cider vinegar
  • 1/2 tablespoons salt 1/2 tablespoons salt
  • 1 cup water 1 cup water
Preparation
30 mins
Low
  • Wash and disinfect the vegetables.
  • Cut half of the cucumber, the bell pepper, the avocado, 2 tomatoes, and 1 bread roll into small cubes and set aside.
  • Blend the remaining ingredients with the oil, vinegar, and salt. Gradually add water until the desired consistency is achieved.
  • Pour the gazpacho into a container and refrigerate for 25 minutes.
  • Toast the bread in cubes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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