You can prepare a delicious Sunshine Gazpacho soup simply and from fresh ingredients. Sunshine Gazpacho soup is well and highly consumed during the summertime because it is served while cold and has a low-calorie content. Naturally, Gazpacho is a source of vitamins A, C and E, carbohydrates, phosphorus, iron, calcium, magnesium, manganese, zinc, copper, potassium and sodium.
Gazpacho Soup
Ingredients
- 500 g yellow tomatoes
- 250 g cooked corn
- 1/2 cucumber without skin
- 1/2 yellow pepper
- 1/2 small onion
- 1 small clove of garlic
- 50 ml olive oil
Preparation
- Add all veggies into a blender and blend at high speed until smooth.
- You can keep this gazpacho for up to 3 days in the fridge.
- Enjoy!
