Traditional gazpacho soup + Nachos dish

Gazpacho soup is originating in Andalusia and is widely eaten in Spain and Portugal on hot days, mostly in the summer. It is also sooo refreshing in the morning or when you feel hungry and don’t want to start eating unhealthy food. Make sure you only use the freshest, highest quality ingredients for this soup. But gazpacho is not only a fresh side dish. It can actually be combined with your favorite snack! You can use the soup for a nice Nacho dish when you have guests or just as a side savory dish for the drinks on a Friday night. What do you say?


Serves up to 8 people, Time needed: 15 min
Ingredients
for the gazpacho
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper seeded and chopped
1-2 tbsp chopped fresh parsley
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
Salt and fresh ground pepper to taste

Processed with VSCOcam with f2 preset
for the Nachos dish
300gr Nacho chips
Some Pecorino Romano for on top
pepper
fresh basil on top

nachos!

Instructions
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Put your Nachos on a plate and add the gazpacho, along with the Pecorino Romano, pepper and basil. You can either eat it cold or warm it up a bit in the microwave.

Enjoy!

nachos!-2

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