Refreshing Gaspacho
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Protein
Fiber
Carbs
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Ingredients
- 1 kg fresh mussels in their shells
- 4 tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 onion
- 2 cloves of garlic
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt to taste
- Freshly ground black pepper to taste
- Juice of 1 lime
- A few fresh basil leaves (optional)
Instructions
- Preparing the mussels:
- Rinse the mussels under running water, removing any dirt and debris from their shells.
- Discard any mussels that are cracked or do not close when tapped.
- In a large pot with a wide base, bring water to a boil and add the mussels. Cook for a few minutes until they open.
- Remove the opened mussels and set them aside.
- Discard any mussels that did not open after cooking, as they may be dead.
- Preparing the ingredients:
- Dice the tomatoes, cucumber, red bell pepper, onion, and garlic into small pieces.
- In a large bowl, mix the diced vegetables, olive oil, red wine vinegar, lime juice, salt, and black pepper. Set aside to allow the flavors to combine.
- Preparing the gazpacho:
- Use a blender or food processor to blend the prepared vegetables into a smooth mixture.
- If desired, strain the gazpacho through a sieve to remove any lumps and achieve a smoother consistency.
- Taste and adjust the seasoning with salt and black pepper as desired.
- Serving:
- Pour the gazpacho into individual bowls or plates.
- Add a few cooked mussels to each serving, placing them directly in the soup.
- Optionally, garnish with fresh basil leaves.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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