Gazpacho
- 1 Kg ripe tomatoes
- 1 green bell pepper without seeds
- 1 medium cucumber
- 2 cloves of garlic
- 50 ml extra virgin olive oil
- 50 gr loaf of bread or lactal bread
- 250 ml water
- Salt and pepper to taste
- 30 ml alcohol or apple vinegar
Put all the ingredients in a blender glass and blend for 3 minutes until it is as smooth as possible.
Pass through a sieve or fine strainer and take to the refrigerator until the preparation cools.
Serve with olive oil, croutons and a fresh basil leaf as decoration.
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