Recipe from tomatoes, pepper and cucumber Gazpacho – Carlos Arginiano


Soups and creams

Carlos Arginiano’s recipe for tomato, black pepper and cucumber gazpacho. Very fresh and healthy recipe.

Ingredients

  • 1 1/4 kg. ripe tomatoes, peeled and sown
  • 1 onion
  • 1 small cucumber
  • 1 green pepper
  • 1/4 kg. of bread crumbs from the day before
  • 1 cup raw butter
  • 2 tablespoons vinegar
  • Cold water

Development

They are mixed in a blender some vegetables, vinegar, oil and some bread.

The the bread is soaked in water and then drain.

Beat well so that it is very fine, if necessary add a little water. Once killed falls into the refrigerator.

To serve the gazpacho, put a few ice cubes, stir so cool well and add cold water (to taste).

The chopped vegetables are served separately, each on a plate along with the bread squares.

Tomato gazpacho, black pepper and cucumber

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