Cherry gazpacho

Cherry gazpacho

Total: 1 hr 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / person: 250 kcal
, Fat: 13 g
, Carbohydrate: 26 g
, Protein: 5 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Gazpacho

500 g cherries, halved, pitted
300 g tomatoes, cut into pieces
1 red pepper, cut into pieces
1 red onion, cut into pieces
1 garlic clove, squeezed
3 tbsp red wine vinegar
3 tbsp olive oil
¼ tsp Tabasco sauce
1 tsp salt

Topping

60 g celery, thinly sliced
2 sprigs peppermint, leaves torn off
30 g almonds, roasted, roughly chopped
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How it's done

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Gazpacho

Set aside several cherries, place the remainder of the cherries in a blender. Add the tomatoes and all the other ingredients up to and including the salt, puree, cover the gazpacho and chill for approx. 1 hr.

Topping

Mix the celery and mint with the reserved cherries, spread on top of the gazpacho, sprinkle with almonds.

Good to know
Tip: Instead of fresh cherries, use frozen cherries that have been defrosted and drained.
Tip: Serve with a few celery leaves.

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