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Vegan
Swiss GazpaCHo
Portions2 peopleChangeTiming 18 minsViewIngredients9 IngredientsViewSwitzerland100 % localView
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Ingredients (9)
- 0.5 cucumber
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 clove fresh garlic
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 fresh onion
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 2 large fresh tomatoes
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?Storage tip
The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.
- 0.5 pepper
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 pinch of salt
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 40 grams stale bread
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 2 tablespoons sunflower oil
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 2 slices whole-wheat bread
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
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Portions (2)
Tools (5)
Timing (18 mins)
Instructions
Crumble 40 grams stale bread and add it to a small bowl |
Drizzle 2 tablespoons sunflower oil over the bread and let it rest for about 5 minutes until the bread has absorbed the oil |
Wash and peel 2 large fresh tomatoes and cut them into cubes of about 3 cm |
Peel 0.5 cucumber, slice it into half lengthwise, remove the seeds and cut it into pieces of around 3 cm |
Wash 0.5 pepper and cut it into pieces of about 2 cm |
Peel 0.5 fresh onion and 0.5 clove fresh garlic and cut them into small pieces |
Add the cucumber pieces to the blender and blend for about 1 minute |
Add the tomatoes to the cucumber mixture and blend for another 1 minute |
Add the pepper, onion, garlic and soaked bread into the blender and blend the mixture for about 5 minutes until creamy |
Transfer the gazpaCHo into a large bowl, season with 1 pinch of salt and stir well |
Serve the Swiss GazpaCHo in bowls and with 2 slices whole-wheat bread |