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Andrea

Andrea Diblik

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Recipe of Copita de Gazpacho
Recipe

Copita de Gazpacho

15 mins
Low
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Mix all the ingredients (reserve a little water) in a tall bowl and crush them in the blender, emulsify the sauce with the oil with a thin stream, pass the mixture through a Chinese or grid sieve and put a pinch of salt, vinegar and thickness
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Ingredients

4 portions
  • 400 grams tomtato, mature
  • 1 leave peppermint
  • 1 leave basil
  • 1 sheet garlic
  • drizzle olive oil
  • Water
  • salt
  • black pepper
  • Tabasco sauces
  • sheets green bell pepper
  • drizzle vinegar

Preparation

Mix all the ingredients (reserve a little water) in a tall bowl and crush them in the blender.
Emulsify the sauce with the fine jet oil.
Pass the mixture through a Chinese or grid sieve and put a pinch of salt, vinegar and thickness with the water you reserved.
Empty in the glasses of your choice and decorate with tomato cubes without skin and a leaf of mint or basil.

PRESENTATION

It can be put as a first course or as a canapé before the meal. Serve in any dram (tequila, cognac).

TIPS

This recipe is good in hot seasons because it is very fresh.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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