Gazpacho

For 2 servings of 150 grams each

• 1 clove of garlic
• 100 g cucumber
• 1 pickled roasted pepper (from a jar)
• 200 ml strained tomatoes
• 2 sprigs of fresh basil
• 5 g neutral protein powder
• 1 tsp olive oil
• 2 tsp red wine vinegar
• Salt, pepper
• 1-2 tbsp lemon juice

1. Peel the garlic. Peel the cucumber and roughly chop it. Drain and finely chop the pepper.
2. Puree the strained tomatoes, garlic, pepper, basil, cucumber, and protein powder finely. If the soup is not liquid enough, stir in 50 ml of cold water.
3. Stir the oil and vinegar into the soup. Season with salt, pepper, and lemon juice. Chill for about 2 hours.

Tip: If you have a high-powered blender, you can puree the cucumber with the peel. If not, you should peel the cucumber before pureeing, as the peel will not be sufficiently blended.

Amount (g): 150

Energy (kcal): 69

Carbohydrates (g): 6.5

Fiber (g): 2.2

Protein (g): 3.4

Fat (g): 3.4

© Meine OP Meine Portion, Sheida Alishirinpour Farkhad & Svenja Kilzer