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Gazpacho
| Preparation : 15 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Serves 6
:
| 750 | g of ripe tomatoes |
| 1/3 | red pepper |
| 3 | c.s of olive oil |
| salt, pepper |
| 1/3 | of cucumber |
| 1 | garlic clove |
| 1 | lemon |
| 1 | Wash the vegetables. |
| 2 | Peel the cucumber. Destalk and deseed the pepper. Destalk the tomatoes. |
| 3 | Cut all the vegetables into large pieces. Together with the garlic, place them in the main bowl fitted with the metal blade and the Blendermix and blend continuously for 1 minute. |
| 4 | Open the lid. Season the soup with salt and pepper, freshly-squeezed lemon juice and olive oil. Blend for a further 1-2 minutes. |
| 5 | Chill for at least 3 hours before serving. |
Chef’s tip
For a more sophisticated starter, garnish with finely diced vegetables. Serve with toasted bread and homemade pesto. When making gazpacho for two, use the mini bowl.
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