Gazpacho

1. 1 Tomatoes≈ $4.67 per kg 300 g
2. 2 Cucumbers≈ $3.67 per kg 100 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Garlic≈ $10.00 per kg 2 g
6. 6 Olive oil 12 ml
7. 7 Vinegar 9% 5 ml
8. 8 White breadpack 350 g ≈ $1.41 40 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: wash the tomatoes¹, pour over them with boiling water and peel; cut the tomatoes into pieces 2 cm on each side.

2. Prepare: rinse and pat dry the remaining vegetables if needed; cut all vegetables into large pieces 2 cm.

3. Blend: place the tomatoes¹ in the blender, add oil, vinegar and salt; blend on high speed for 2–3 minutes until uniform.

4. Blend: add the chopped vegetables to the blender and blend again on high speed for 1–2 minutes until the mass is smooth and uniform; scrape down the sides if needed.

5. Chill: transfer the soup to a bowl and refrigerate for 60 minutes until fully cooled; before serving stir and taste, adjust salt if needed.

6. Serve: serve cold, with croutons and cucumber² cubes; garnish with herbs to taste."

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.