INGREDIENTS
Amount | kgCO2e | |
Plum tomatoes | 1 kg | 0.33 |
| Peeled cucumbers | 300 g | 0.042 |
Red capsicums | 3 | 0.09984 |
| Red onions | 2 | 0.0594 |
Garlic | 3 cloves | 0.0171 |
| Tomato juice | 500 ml | 0.115 |
Olive oil | 150 ml | 0.675 |
| Red grape vinegar | 100 ml | 0.194 |
Water | 500 ml | 0.08 |
Method
- Blend all the vegetables or juice them with a juice extractor.
- Add the tomato juice followed by mineral water and the vinegar according to taste.
- When ready, season it with salt and white pepper to taste.
- You can store the gazpacho in the fridge for 2 days.
This recipe is about 46% less carbon intensive than the average meal. Saving approximately 1.39 kgCO2e per serving.
That is the equivalent of charging your smartphone 170 times.
