|
|
My recipe
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
|
|
