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Gazpacho
Preparation
35 min
Difficulty
Intermediate
Servings
2
Preparation
Blend all the ingredients in a blender or food processor.
Once a smooth puree is obtained, transfer to a bowl and refrigerate for about 1 hour, until just before serving.
To serve, dice the bread (without crust) and toast it in a pan.
Dice the cucumber.
Add a tablespoon of bread and two tablespoons of cucumber to each dish.
Drizzle with a dash of basil oil.
Ingredients
- 1/2 bottle of tomato juice (375ml)
- 1/2 small green bell pepper (about 40g)
- 1/2 onion
- 1 garlic clove
- 1/2 peeled cucumber (about 50g)
- 2 slices of rustic bread (about 80g)
- 2 tablespoons apple cider vinegar (15ml)
- 4 tablespoons extra virgin olive oil (60ml)
- A pinch of salt
To serve:
- 1/2 cucumber, diced
- 1 slice of rustic bread, diced
