RECIPE SEARCH
Filter by
Preparation : 25 min | Resting : 3 hr |
Cooking : - | Equipment : |
Difficulty : | Rating : 1 rates |
Download the recipe : | |
Programmes
:
![]() |
accessories
:
![]() |
1.5 | kg tomatoes |
1 | cucumber (300g) |
½ | red pepper (100g) |
½ | green pepper (100g) |
2 | spring onions |
1 | garlic clove, peeled |
100 | ml olive oil |
2 | tbsp balsamic vinegar |
Chilli powder |
|
salt, pepper |
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 garlic. |
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. |