Tomato-Strawberry Gazpacho with Basil Ice Cream
Description
Original cold gazpacho soup with strawberries, served with refreshing cream cheese and basil ice cream
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Tomatoes — 0.25 шт
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Strawberry (garden) — 65 г
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Field cucumbers — 0.25 шт
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Red onion — 0.25 шт
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Bell pepper (green) — 0.25 шт
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Chili pepper (fresh, hot) — 0.25 шт
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Tomato juice — 85 мл
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Apple cider vinegar — 0.5 ст.л.
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Olive oil (extra virgin) — 10 мл
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Balsamic vinegar — 4.2 г
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Table salt — 1 щепотка
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Ground black pepper — 1 щепотка
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Cream cheese (spreadable) — 50 г
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Cream 33-35% (whipping) — 30 мл
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Sweetened condensed milk — 0.5 ст.л.
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Basil (fresh) — 4.2 г
- For the ice cream: mix cream cheese, heavy cream and condensed milk until smooth
- Finely chop basil leaves and add to the cheese mixture, stir well
- Transfer the mixture to a container and freeze for 2-3 hours, stirring occasionally
- For the gazpacho: blanch tomatoes in boiling water and remove the skin
- Cut tomatoes, cucumber, red onion and green bell pepper into large chunks
- Wash strawberries and remove stems, deseed the chili pepper
- Place all vegetables and strawberries in a blender, add tomato juice, apple cider vinegar and olive oil
- Blend until smooth, season with salt and pepper to taste
- Strain the soup through a sieve for a smoother texture
- Chill the gazpacho in the refrigerator for 20-30 minutes
- Ladle the soup into bowls, top with a scoop of basil ice cream
- Drizzle with balsamic cream and serve
410
101 kcal / 100 g
kcal
6.8 g
1.7 g / 100 g
Protein
22.8 g
5.6 g / 100 g
Carbohydrates
32.2 g
7.9 g / 100 g
Fats
2.8 g
0.7 g / 100 g
Ash
3.8 g
0.9 g / 100 g
Fiber
82.9%
Water
18.2 g
4.5 g / 100 g
Sugars
0.2 g
0.0 g / 100 g
Starch
0.19 g
0.05 g / 100 g
Omega-3
1.53 g
0.38 g / 100 g
Omega-6
14.3 g
3.5 g / 100 g
SFA