Tomato Gaspacho and Tzatziki

This raw soup can also be made with oak leaf instead of tomato!

SIDE AND SNACKS HEALTHIER LIVES VEGETARIAN EUROPE

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Ingredients

Tomatoes: 700g

Cucumber: 1 (200g)

Red onion: 1 (100g)

Labeyrie Tzatziki: 60g

Olive oil: 2 tablespoons (30g)

Basil: 15g

Garlic: 1 clove (5g)

Sherry vinegar : 1 teaspoon (5g)

Pepper: 3g

Nutrition Information

Nutritional values, per portion (279.5g): Energy: 151.3 Kcal; 632.2 kJ, Fat: 11.2g of which Fat: 11.2g of which Saturated fatty acids: 1.4g; Carbohydrates: 10.1g of which Sugars: 7.5g; Protein: 2.8g; Fibre: 3.4g; Salt: 0.3g

Nutritional values, per 100 g: Energy: 54.1 Kcal ; 226.2; Fat: 4.0 g of which saturated fatty acids: 0.5 g; Carbohydrates: 3.6 g of which Sugars: 2.7 g; Protein: 1.0 g; Fibre: 1.2 g; Salt: 0.1 g

Instructions

Peel and chop the onion and garlic. Peel the cucumber, remove the seeds and cut into pieces. Next, remove the skin from the tomatoes, slice and chop coarsely.
Next, prepare the gazpacho: place the tomato flesh the tomato flesh, cucumber flesh, garlic and onion and blend. When the mixture is smooth (both velvety and thick), add the oil, sherry vinegar and pepper. Blend again then refrigerate.

Serving: Pour the gazpacho into bowls, soup plates or verrines. or verrines. Add a tablespoon of TzatzIki and a few basil leaves.