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 ≈ $1.44 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. Score tomatoes¹ in a cross, scald with boiling water for 1 minute, peel, and chop into 2 cm chunks. Peel cucumber²: chop half into small cubes for garnish, dice the rest roughly.

2. Seed the bell³ pepper, peel and chop the onion⁴ and garlic⁵ roughly.

3. Soak half the bread in 2 tablespoons of water for 5 minutes. Cut the remaining bread into cubes and toast in a dry pan for 3 minutes until crisp.

4. Blend tomatoes¹, bell³ pepper, onion⁴, garlic⁵, roughly diced cucumber², and soaked bread with olive oil, vinegar, and salt for 2–3 minutes until smooth.

5. Transfer to a bowl and chill in the fridge for 60 minutes; stir before serving and adjust salt if needed.

6. Ladle into bowls, top with cucumber² cubes and croutons.

In short

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