Gaspacho
Serves : 6 people
Preparation : 45 min
Wait : 2 hours
Ingredients
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6 tomatoes about 1 kg
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1 cucumber
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2 red bell peppers
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1/2 onion
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2 garlic small
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3.4 fl oz of olive oil
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1 lemon juice
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10 basil
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salt and pepper
Instructions
Score the skin of the tomatoes in a cross and plunge them into boiling water. Peel off the skin and remove the seeds over a bowl.
Strain the water and seeds to keep only the tomato juice.
Peel the cucumber and remove the seeds.
Cut the peppers into quarters to peel and remove the seeds.
Peel the onion.
Peel the garlic cloves and press them through a garlic press.
Cut all the vegetables into small pieces and blend them.
Add the tomato juice, oil, lemon juice, salt, and pepper.
Refrigerate for at least two hours.
Finely chop a few basil leaves and sprinkle them over the gazpacho just before serving.
For garnish, add a few whole basil leaves or half a cherry tomato.