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184 kcal
130 min.
Peach gazpacho with cucumber and fresh herbs

Recipe for Peach gazpacho with cucumber and fresh herbs

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x portion

NaN g

184 kcal

x g

1 kcal

183.8
Calories
7.6g
Prot.
10.7g
Fat
15.0g
Carbs

Ingredients (servings):

3

Converted ingredients are going to appear on the shopping list

  • Peach4× piece (380 g)
  • Yogurt, greek style, plain2× portion (300 g)
  • Cucumber17× slice (170 g)
  • Water0.5× cup (125 ml)
  • Erythritol2× tablespoon (20 g)
  • Wine Vinegar1× teaspoon (10 g)
  • Mint, fresh2× leaf (4 g)
  • Coriander leaves, fresh0.5× tablespoon (2 g)
  • Pepper, black1× pinch (1 g)
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How to make Peach gazpacho with cucumber and fresh herbs

  1. 1. Wash the cucumber and dice it. Wash the peaches, remove the pits, and dice them.

  2. 2. In a bowl, combine the diced cucumber and peaches, yogurt, erythritol, water, and vinegar. Blend everything into a smooth mixture.

  3. 3. Leave the prepared gazpacho in the fridge for at least 2 hours to chill properly.

  4. 4. Serve the chilled gazpacho sprinkled with black pepper, accompanied by mint and cilantro.

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