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Gazpacho

Gazpacho

Preparation : 5 min Resting : -
Cooking : - Equipment :
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Serves 4 glasses* :
600 g very ripe tomatoes
1/4 red pepper
2 tbsp olive oil
1/4 cucumber
1/2 garlic clove
Salt & pepper
1Wash the vegetables. 
2Roughly peel the cucumber, and destalk the pepper and tomatoes.
3Chop the vegetables into pieces so that they fit inside the feed tube.
4Peel the garlic.
5Process all the above ingredients, either in the Smoothiemix for a creamy consistency, or in the juice extractor for a thinner consistency.
6Season with the olive oil, salt and pepper.
7Chill for at least 3 hours.
Chef’s tip

For a more sophisticated starter, garnish with tiny vegetable dice just before serving.

* Lower yield with the juicer attachment (2-3 servings).


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