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Gazpacho
| Preparation : 15 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 1 ½ | lb ripe tomatoes |
| 1/3 | red pepper |
| 3 | tbsp olive oil |
| salt, pepper |
| 1/3 | cucumber |
| 1 | of garlic clove |
| 2 | dashes lemon juice |
| 1 | Wash the vegetables. |
| 2 | Peel the cucumber. Remove the stalks of the other vegetables and deseed the red pepper. |
| 3 | Cut all the vegetables into large chunks and put them with the garlic in the bowl with the metal blade. Blend. |
| 4 | Season with the salt, pepper, lemon juice and olive oil. Pulse 2-3 times. |
| 5 | Chill for at least 3 hours before serving. |
Chef’s tip
For a more sophisticated appetizer, garnish with vegetable dice before serving.
If you are following the recipe for 2 people, use the Mini Bowl.
If you are following the recipe for 2 people, use the Mini Bowl.
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