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Recipe of Gazpacho with the Three Peppers
Recipe

Gazpacho with the Three Peppers

15 min
5 min
Complex
2
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This recipe was made one day by inventing dishes for a la carte menus. The base of gazpacho is to keep everything fresh and natural, it is one of the most successful in a restaurant in Cancun.

Ingredients

1 serving
  • 1 beefsteak tomato mature without skin and without seed
  • 1 green bell pepper yellow and red embezzled
  • 1 cucumber with Shell
  • 1 Cup of spinach tender

    Preparation

    Remove the skin from the tomato and without seed you have to give it a touch with olive oil peppermint add white pepper ball.
    The cucumbers have to be washed and cleaned to leave them for 5 minutes. With water and carbonate so they do not lose their green color. Add fresh green cilantro pepper should liquefy it for 30 seconds and leave it in a bowl with ice to take a temperature of 4 degrees.
    Pimiento peppers have to remove the skin in a hot stove to ripen and lose the acid of the Chile add pink pepper season with fresh mint salt must be cold to serve the diner.
    Spinach wash them with chlorine for 2 minutes with water and ice to lose their green color after seasoning with a touch d Comino crumbs drowned in olive oil Broth of chicken leave for 35 minutes inside a refrigerator.

    PRESENTATION

    You should add Chile morrón cucumber pore in julienne thin cut to have an elegant presentation.

    TIPS

    This gazpacho should be served cold for the taste and aroma of fresh vegetables.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    106
    kcal
    5.3%
    Carbohydrates
    20.1
    g
    6.7%
    Proteins
    9.2
    g
    18%
    Lipids
    1.3
    g
    2.0%
    Fiber
    8.3
    g
    17%
    Sugar
    7.0
    g
    7.8%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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