Andalusian Gazpacho with Sun-Ripened Plum Tomatoes
From the foundersPernilla Nilsson·Co-founder & Growth
A refreshing, nutritious Spanish tomato soup packed with vitamins, perfect as a healthy and filling snack.
Ingredients
2 servings
- 500 g🏷️ Plum tomatoes 🏷️
- 0.5 stcucumber
- 0.5 stred pepper
- 1 stgarlic clove
- 0.25 st🏷️ Onion 🏷️
- 1 mskextra virgin olive oil
- 1 msksherry vinegar
- 0.5 tsksalt
- 150 gLindahls Vanilla Quark 0.2%
How to make it
- 1
Put the roughly chopped plum tomatoes, cucumber, red pepper, garlic and onion into a blender or food processor.
- 2
Add the extra virgin olive oil, sherry vinegar and salt.
- 3
Blend on high speed until the soup is completely smooth and emulsified.
- 4
Season with a little extra salt or vinegar for the perfect acidity.
- 5
Pour the chilled soup into glasses or bowls and serve with the quark for a complete high-protein snack.
Kitchen tips
- Use properly sun-ripened tomatoes for the best natural sweetness and flavour.
- Chill the gazpacho in the fridge for 15 minutes before serving for extra refreshment.
AI-generated content. Always verify ingredients and allergen information yourself.
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