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Green gazpacho with pickled tomatoes

Green gazpacho with pickled tomatoes

  • 100g of celery
  • 2 cucumbers (300 g)
  • 1 apple (150 g) Granny Smith, Fuji
  • 2 Tbsp vegetable oil (olive EV)
  • 500 ml cold water
  • 200 g lettuce (iceberg)
  • 2 Tbsp white wine vinegar
  • 2 tsp sugar (optional)
  • 2 slices white toasted bread
  • 2 Tbsp chopped dill
  • 1 cup of ice
  • Salt, ground black pepper

PICKLED TOMATOES

  • 200 g tomatoes
  • 50 g sweet onion
  • 2 tsp white wine vinegar
  • 1-2 tsp sugar (optional)
  • 1 Tbsp vegetable oil
  • ¼ tsp ground black pepper
  • 1 Tbsp chopped parsley
  • salt
  • Peel the tomatoes, remove the seeds and cut into small cubes, add chopped onion and parsley
  • Whisk together the vinegar, sugar and oil
  • Pour over the tomatoes, mix well and leave for 30 min in the fridge
  • Peel the cucumbers and apple. Cut all vegetables and transfer them to a food processor
  • Pulse gradually adding the oil and vinegar. Add the bread, water, sugar, seasoning, pulse again, add ice at the end
  • Serve gazpacho in a plate, drizzled with oil and garnished with tomatoes