Andalusian Gazpacho Soup
recipe

A cold, refreshing, and spicy gazpacho soup that makes a perfect appetizer for a barbecue.
Preparation Time: 1 hour
Serving Size: 4-6

Ingredients:

- 1 kg tomatoes
- 1 kg red bell peppers (e.g., ramiro)
- 1-2 chili peppers
- 2 cloves of garlic
- 2-3 sprigs of thyme
- Salt to taste
- Pepper to taste
- A pinch of sugar
- Olive oil
- Tabasco sauce to taste
- 2 tablespoons lemon juice

Instructions:

1. Cut the tomatoes into quarters and halve the bell peppers, removing the seeds.
2. Place the tomatoes and bell peppers on a baking sheet, seasoning with salt, pepper, chopped chili, and minced garlic. Add thyme sprigs, a pinch of sugar, and olive oil.
3. Roast in the oven at 175°C (350°F) for about 20 minutes.
4. Transfer the roasted vegetables to a blender or immersion blender and blend until smooth, adding olive oil and water as needed to thin it out.
5. Season with Tabasco sauce and lemon juice, adjusting salt and pepper to taste.
6. Strain the soup through a sieve and chill.
7. Serve with shrimp mousse.

Nutritional Information (per serving):

- Calories: 150 kcal
- Protein: 3 g
- Carbohydrates: 15 g
- Fat: 10 g
- Fiber: 3 g

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