ingredients
• 1 kilo of ripe tomatoes
• 1 green pepper (about 60 grams)
• 1 cucumber (about 200 grams)
• 1 onion piece (about 100 grams)
• 1 clove of garlic
• 3 tablespoons Olicatessen organic extra virgin olive oil
• White wine vinegar (amount to taste, 2-3 tablespoons)
• 1 teaspoon salt rasa
• 6 sheets of gelatin
• Olicatessen& Basil
Put the gelatine sheets soaked with warm water.
Wash the tomatoes, cucumber and bell pepper. Leave drain.
Put the chopped tomatoes (peeled or not) in a blender. Add the pepper (if corner and seeds), peeled garlic clove and onion peeled and cut into 4 pieces.
Take cucumber and peel it. Similar cut it into pieces and the onion mixer.
Blend all ingredients until smooth, homogeneous without tripping.
Now add the salt, oil and vinegar. Give five seconds blender test. Rectify salt and vinegar to taste. Tip: start with little vinegar and it is added to taste.
When you get the desired flavor, add the gelatin sheets and beat well again.
Finally. Place the gazpacho into molds (eg coolers).
Put in the fridge to take consistency.
When we go to serve, unmold and put a few drops of Olicatessen& Basil.
Recipe by: Aurea Esquerra-Torrescasana