|Preparation : 25 min||Resting : 3 hr|
|Cooking : -||Equipment :|
|Difficulty :||Rating : 1 rates|
|Download the recipe :|
|Programmes :||accessories :|
|½||red pepper (100g)
|½||green pepper (100g)
|1||garlic clove, peeled
|100||ml olive oil
|2||tbsp balsamic vinegar
|1||Blanch and seed the tomatoes, removing the stalks. Quarter the tomatoes. Set two|
of the firmest tomatoes aside for garnish. Peel, seed and slice the cucumber; set a
quarter aside for garnish. Seed the peppers. Chop them and put half aside for
garnish. Halve the spring onions; put half aside for garnish. Roughly chop the
|2||Place all the chopped vegetables (except those for the garnish) in the metal bowl.|
Add the olive oil, and vinegar; season with salt and pepper, and run the
SMOOTHIE programme. Cover the gazpacho with clingfilm and refrigerate for 3
to 6 hours.
|3||Finely dice the garnish vegetables: tomatoes, onion, red and green pepper and|
cucumber; add a little salt.
|4||Rectify the seasoning and add the chilli powder to taste. Serve the gazpacho in|
small bowls; drizzle with olive oil for decoration. Garnish each serving with diced
cucumber, peppers, tomatoes, onion and croutons.