Ingredients
Make sure you have...
Utensils
Blender, Pot (small), Stovetop
recipe
Step 1
Boil water in a large pot, add the tomatoes for 30 seconds. Take them out and remove the skin using a knife, as well as the seeds.
Step 2
Cut the tomatoes, strawberries, garlic, onion and put everything in a mixer, adding the basil and croutons. Season, add a bit of olive oil and blend.
Step 3
Pour the gazpacho into soup bowls, then add the burrata, salt and pepper and a bit of olive oil. Add a few basil leaves for decoration and serve!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 360 cal. |
| Fat | 24 g |
| Carbohydrates | 32 g |
| Protein | 12 g |
| Fiber | 8 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tomato & Strawberry Gazpacho" contains 360 Energy, 24 g of Fat, 32 g of Carbohydrates, 12 g of Protein, 8 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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