Gazpacho

Serves four

• 1/2 green bell pepper
• 1 cucumber
• 4 fresh, ripe and peeled red tomatoes
• 1 onion
• 1 celery stalk
• Stale bread without crust 100 g
• Fresh basil
• Vinegar
• 4 tbsp extra virgin olive oil (40 g)
• Tabasco
• Worchester sauce
• Salt to taste
• Pepper to taste

Nutritional information
Per serving: 204 Kcal

Environmental Impact

Per serving: 
133 grams CO₂ equivalence - carbon footprint
201 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Blanch the tomatoes, peel them and remove the seeds. 

Peel the cucumber and wash the celery and the basil. 

Soften the bread with water and vinegar. 

Blend all the ingredients together until they form a thick, pureed soup and, if necessary, dilute with water until you get the desired consistency. 

Season everything with extra virgin olive oil, Tabasco, Worcester sauce, salt and pepper.

The Chef’s Advice

Gazpacho is a soup that is served cold and can be garnished with diced raw vegetables or croutons as desired.

Nutritional Advice

This soup, originally from Spain, is an alternative to a side of vegetables.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Fruits and veggies have a low environmental footprint, especially when grown in season. Eating fresh, seasonal produce means that what we’re eating will have been grown in a way that works with the weather and doesn’t require lots of energy to grow or store and is lovely and fresh.