Red bean gazpacho

with fresh tomatoes, peppers, capers and croutons

This fresh soup has a smooth and consistent texture and is ideal for a light summer lunch or dinner. The combination of beans and quinoa ensures that it's full of all the necessary nutrients.

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, gluten

Utensils:

(Hand) blender

Ingredients

Cooked red beans

Quinoa

Plum tomato

Red pepper

Onion

Garlic

Apple vinegar

Sweet red paprika powder

Cherry tomatoes

Alfalfa sprouts

Croutons

Capers

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2025
484
18
3
67
7
15
19
0
266

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the quinoa in a bowl with plenty of water. Drain the water and cook the quinoa in a pot with 3 parts of water for 1 part of quinoa. Let it simmer for 10 minutes. Drain the water and set aside. Let it cool down.

Wash all the vegetables. Cut the plum tomato and pepper. Peel and finely chop the onion and garlic. Drain the liquid of the beans and rinse them under tap water.

Add the quinoa, tomatoes, onion, garlic, red beans, pepper, apple cider vinegar, paprika powder, 2 tablespoons of olive oil and 300ml of water (or 2 cups of ice cubes) to a blender and blend everything to a smooth sauce. If you use a hand blender, make sure to replace the ice by water. Place the mixture in the freezer or fridge to cool down well.

Cut the cherry tomatoes into 4 pieces and chop the capers.

Serve the gazpacho in a soup plate and decorate the centre with alfalfa sprouts surrounded by croutons, capers and cherry tomatoes. You can finish with a drizzle of olive oil.