The recipes


Gazpacho with grilled octopus


Ingredients: 1 portion

  • Fresh yellow and red diced peppers 50
  • Fresh diced salad tomatoes 50
  • Fresh diced cucumbers 30


Cook the octopus in water over low heat for about an hour.
Grill the octopus for 30 seconds in a non-stick pan or on a grill without added fat. Serve the Gazpacho with the octopus cut into pieces and garnish with peppers, tomatoes and cucumber cubes.