Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 30 minuti |
Ingredients
| 500 g | tomato passata Sterilgarda |
| 100 mL | water |
| 2 | tomatoes |
| 1 | cucumber |
| 2 | red pepper |
| 1.5 | onion |
| 1 spicchi | garlic |
| 6 cucchiai | breadcrumbs |
| 2 cucchiai | red wine vinegar |
| 5 cucchiai | olive oil |
| q.b. | salt |
| q.b. | pepper |
| leaves | basil |
Preparation
- Peel the cucumber, cut it in half lengthwise, scrape out the seeds with a spoon and chop roughly. Repeat the same process with the tomatoes and peppers.
- Place the chopped and washed vegetables in the blender, add the Sterilgarda tomato puree and reduce to a puree, adding the cold water.
- Peel the onion and garlic, chop them finely and puree them in the blender.
- Sieve the vegetable puree.
- Mix together the breadcrumbs, vinegar and olive oil and season with salt and pepper.
- Cover the gazpacho with cling film and let it rest in the refrigerator for 2 hours and serve cold in small glasses, garnishing with basil leaves.
Finely chop the onion, chilli and coriander. Then take the avocado, cut it in half and remove the stone. Using a spoon, extract the pulp and place it inside ...
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