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.
Wash the cherry tomatoes, cut them in half and season them with oil, salt, pepper, sugar and oregano. Arrange them on a baking tray lined with baking paper ...
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