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Gazpacho


Preparation : 15 min Resting : -
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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
1Wash the vegetables.
2Peel the cucumber. Remove the stalks of the other vegetables and deseed the red pepper.
3Cut all the vegetables into large chunks and put them with the garlic in the bowl with the metal blade. Blend.
4Season with the salt, pepper, lemon juice and olive oil. Pulse 2-3 times.
5Chill 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.


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