This recipe was created one day while inventing dishes for à la carte menus; the base of gazpacho is to keep everything fresh and natural, it is one of the many successes in a restaurant in Cancun.
1 red beefsteak tomato, ripe, peeled, and seedless
1 green bell pepper, yellow and red deseeded
1 cucumber, with skin
1 cup spinach, tender
Preparation
15 mins
5 mins
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Remove the skin from the tomato and without seeds, give it a touch with olive oil and mint, add white peppercorn.
Cucumbers should be washed and cleaned, leave them for 5 minutes with water and baking soda so they don't lose their green color. Add green pepper and fresh cilantro, blend for 30 seconds and leave it in a bowl with ice to reach a temperature of 4 degrees.
Bell peppers should have their skin removed on a hot burner to mature and lose the acidity of the pepper, add pink pepper, season with salt and fresh mint, it should be cold when served to the diner.
Wash spinach with chlorine for 2 minutes with water and ice so it loses its green color, then season with a touch of cumin, bread crumbs soaked in olive oil, chicken broth, and leave for 35 minutes inside a refrigerator.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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