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Gazpacho

Ingredients

  • 12 Red tomatoes
  • 1/3 Cucumber
  • 1/4 White onion
  • 1/2 Poblano chile pepper
  • 1 Garlic clove
  • 8  Tablespoons extra virgin olive oil
  • 2  Tablespoons apple cider vinegar
  • 250 Ml Water
  • Salt

Notes

  • Wash and cut the vegetable into pieces
  • Open the chili, take out the veins and seeds
  • In a container, place the vegetables and add the oil and vinegar. Cover and refrigerate 2-4 hours
  • Blend the vegetables with garlic, water and salt
  • Strain the preparation
  • Refrigerate 1 hour (to consume it cold)
  • Serve and add Serrano jam topping and a few drops of olive oil
 
Approximate duration of preparation: 1 hour and 30 minutes