Gazpacho Salad

Name: Gazpacho Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Spanish
Ingredients: 2 tomato; 2 teaspoons of olive oil; 1 teaspoon of ground cinnamon; 1 teaspoon of chili flakes; 1 teaspoon of sea salt; 1 teaspoon of black pepper; 3.2 ounces of beet; 3.2 ounces of cucumber; 1/2 capia pepper; 1/2 green pepper; 1 celery stick; 1 clove of garlic; 1 sprig of onion; 1/2 avocado; 1 lemon; Few basil

Spanish Cuisine

August 16, 2019

Difficulty Medium

Servings 2 people

Preparation 10 mins

Cooking 15 mins

Total 25 mins

Recipe Contents

Ingredients Directions

Ingredients

2 tomato
2 teaspoons of olive oil
1 teaspoon of ground cinnamon
1 teaspoon of chili flakes
1 teaspoon of sea salt
1 teaspoon of black pepper
3.2 ounces of beet
3.2 ounces of cucumber
1/2 capia pepper
1/2 green pepper
1 celery stick
1 clove of garlic
1 sprig of onion
1/2 avocado
1 lemon
Few basil

Directions

Preheat the oven to 200 C. Mix the tomatoes, olive oil, cinnamon, and chili flakes in a roasting tin, and season with salt and pepper. Roast for 10-15 minutes, or until the tomatoes start to split. Set aside.
Mix the beetroot, cucumber, red pepper, green pepper, celery, garlic, and spring onion in a bowl.
Make the dressing by mixing the olive oil and hot sauce in a bowl, then toss it through the vegetables, add the roasted tomatoes, and toss again.
Chop the avocado roughly, then toss with the lemon juice to prevent discoloration.
Spoon the gazpacho salad into a serving bowl, then add the avocado and sprinkle over the basil leaves.

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Recipe byPetite Gourmets