Mindful Sodexo 
Cold gazpacho soup with peppers, tomatoes, cucumber and paprika.
Nutrition Facts:
Calories: 98, Carbs: 12.1g, Protein: 2.8g, Fat: 4.5g, Sat. Fat: 0.7g, Fiber: 3.1g
Prep Time: 20 minutes Cook time: 2 hours (build and chill) Yield: 4 servings
Gazpacho Soup
- 60g of green pepper
- 160g of red pepper
- 280g of ripened tomatoes
- 1 clove of garlic peeled
- 80g of onion
- 1/2 a cucumber peeled
- 1 slice of white bread broken into small pieces
- 125ml of red wine vinegar
- 16ml of olive oil
- 300ml of water
- Pinch of paprika
- Pinch of salt
- Pinch of black pepper
- 1. Finely dice some of the tomato, peppers, cucumber and onion and keep aside for garnish.
- 2. Score the tomatoes, blanch refresh in cold water, peel and roughly dice.
- 3. Roughly dice the green and red peppers, onion and peeled cucumber.
- 4. Add all the ingredients into a blender and blend until smooth
- 5. Pour into a jug and chill for two hours in the fridge.
- 6. Serve into 4 bowls.
- 7. Garnish with the reserved tomato, cucumber, onion and peppers.
