Gazpacho sauce

20 min
Suitable for vegans
Type of dish: Vegetables
Temperature: Cold
Cuisine type: Vegan cuisine
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Tomato 0.25 kg
Green pepper 0.005 kg
Garlic, bulb 0.25 ud
Basil 2.5 g
Table salt 0.25 g
Vinegar 0.003 l
Water 0.075 l
Olive oil 0.025 l
Elaboration
  • Mix all the ingredients (only one slice of garlic and enough water required to cover the tomatoes) in a bowl and mix with a blender.
  • Emulsify the sauce with a dash of oil, strain the mixture, add salt, vinegar to taste and check the thickness and adjust as desired.
  • Allow it to cool in the fridge for 1 hour.
Nutritional information (1 portion)
Energy
64.52
kcal
Carbohydrates
2.84
g
Proteins
1.18
g
Lipids
5.61
g
Fiber 0.63 g
Saturates 0.9 g
Monounsaturated fatty acids 3.99 g
Polyunsaturated fatty acids 0.44 g
Cholesterol 0.03 mg
Calcium 30.98 mg
Iron 0.52 mg
Zinc 0.01 mg
Vitamin A 10.28 ug
Vitamin C 5.67 g
Folic acid 27.41 ug
Salt (Sodium) 34.04 mg
Sugars 2.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.