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.
