Tomatoe And Onion Gazpacho


  • 1.1 pounds ripe tomatoes
  • 0.44 pounds of onions
  • 1 tbsp lemon juice
  • 34 ounces of water
  • 1 tbsp ground coriander
  • Chopped chives
  • Ground black pepper
  • Salt

Servings: 4 servings (4.2 ounces per serving)


Wash, peel and chop the ripe tomatoes and onions. Next, both ingredients are placed in the blender cup together with the water, ground coriander, lemon juice and are crushed until obtaining a uniform mixture without lumps. The previous preparation is stored inside the refrigerator for at least one hour so that it is very cold. After that time is seasoned with a pinch of ground black pepper and salt and is distributed in four individual bowls or four dishes. Finally, add the chopped scallion and a piece of tomato cut into a half moon to decorate.

Nutritional Summary

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