Project Description

Tomatoes and cucumber gaspacho

Serves 4


  • 8 peeled tomatoes
  • 2 peeled cucumbers
  • 1 teaspoon of ME Moringa powder
  • 1 garlic clove, pressed
  • 1 slice of gluten-free bread
  • 3 tbsp of olive oil
  • 3 tbsp of balsamic vinegar
  • 3 tbsp of water
  • Salt and pepper

You can completely remove the seeds from the cucumbers and the tomatoes if it bothers you.


  • Cut the tomatoes and cucumber into a square.
  • In a blender, pour in your vegetables. Add the pressed garlic, the gluten-free bread, the balsamic vinegar, the olive oil, the water and the Moringa powder. Salt and pepper, then mix all until obtaining an homogeneous soup.
  • Keep in the refrigerator until tasting.

Do not hesitate to serve your gazpacho in verrines by adding a few leaves of whole mints for a more refreshing touch.

Product used:

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