Chilled Tomato and Cucumber Gazpacho with Iceberg Lettuce Salad

A refreshing chilled gazpacho paired with a crisp iceberg lettuce salad, perfect for a haute cuisine experience.

Ingredients:

• 500g ripe tomatoes
• 1 large cucumber
• 1 small red onion
• 2 cloves garlic
• 100ml olive oil
• 50ml red wine vinegar
• Salt and pepper to taste
• 300g iceberg lettuce
• 1 small bunch fresh basil (for garnish)
• 50g croutons (optional)

Instructions:

1. Roughly chop the tomatoes, cucumber, and onion. Add them to a blender along with the garlic, olive oil, red wine vinegar, salt, and pepper.
2. Blend until smooth and adjust seasoning as needed. If you desire a smoother texture, strain the mixture through a fine sieve.
3. Refrigerate the gazpacho for at least 30 minutes to chill and allow the flavors to develop.
4. Meanwhile, rinse and dry the iceberg lettuce, then chop it into bite-sized pieces.
5. In a large mixing bowl, combine the iceberg lettuce with a drizzle of olive oil, salt, and pepper.
6. Serve the gazpacho in bowls and top with the fresh basil and croutons if desired. Arrange the iceberg salad on the side.
7. Enjoy this elegant and refreshing dish.

Summary:

• Calories: 200
• Fat: 18
• Protein: 3
• Carbs: 10
• Potassium: 600
• Magnesium: 25