Gazpacho Vi

Rating: 5.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Skin tomatoes, cut in half, remove seeds. Cut the bell pepper and cucumber into pieces, dice the bell pepper, onion and garlic. Grind all this with the almond kernels in a hand blender (or portion by portion with the chopping staff of the blender). Pour the puree into a large enough bowl. Soak bread crumbs in vinegar and oil, stir well and mix into vegetable puree. Thin with cold water (and a dash of olive oil) if necessary. Season with salt and vinegar. Serve ice cold.

Serve as a garnish: Diced tomatoes, cucumbers and peppers. Dice of a vegetable onion, chopped egg, toasted bread cubes, chopped almond kernels.

Our tip: Use high quality red wine for an extra fine taste!

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