Heat arrives. How about having a pitcher of gazpacho in the refrigerator? There are many versions of gazpacho, this is the richest I've ever had.
Ingredients
Garlic, 1 clove
red bell peppers, 100 g
Tomatoes, 400 g
Cucumbers, 150 g
Onion, 50 g
pan lactal , 3 rebanadas
Olive oil, 50cc
Red wine vinegar, 25 cc
Salt and pepper to taste
Vegetable broth amount necessary
Cream, 100 g
red bell peppers, 100 g
Tomatoes, 400 g
Cucumbers, 150 g
Onion, 50 g
pan lactal , 3 rebanadas
Olive oil, 50cc
Red wine vinegar, 25 cc
Salt and pepper to taste
Vegetable broth amount necessary
Cream, 100 g
preparation
- Peel the cucumbers and cut into pieces.
- Cut the tomatoes into pieces.
- Retire la corteza y corte el lactal del pan . - Procesar o licuar pepinos, tomates, ajo, cebolla, aceite de oliva, vinagre de vino, pan lactal y pimientos dulces. - Salpimientar y reprocesar. - Colar o no, está en el gusto y el deseo de trabajar.
- Remove the pepper seeds, and cut interior ribs.
- Peel the onion and cut.
- Add some vegetable broth.
- Process for a few minutes.
- Add the cream and mix.
- Serve cold.
- Cut the tomatoes into pieces.
- Retire la corteza y corte el lactal del pan . - Procesar o licuar pepinos, tomates, ajo, cebolla, aceite de oliva, vinagre de vino, pan lactal y pimientos dulces. - Salpimientar y reprocesar. - Colar o no, está en el gusto y el deseo de trabajar.
- Remove the pepper seeds, and cut interior ribs.
- Peel the onion and cut.
- Add some vegetable broth.
- Process for a few minutes.
- Add the cream and mix.
- Serve cold.
It can occur in individual bowls or adding diced cucumbers in jars for drinking.
