Villaware BLVLLAZ05H Mode D'emploi page 12

recipes
(continued)
Andalusia Gazpacho
100 g day old bread
800 g ripe red tomatoes, peeled
1 cucumber
2 green peppers, seedless
1 peeled garlic clove
100 ml virgin olive oil
14 g vinegar
750 ml water
Salt to taste
Fill a bowl with water and add bread. Soak.
Cut into pieces the tomatoes, cucumber
and peppers; then place in the blender.
Blend.
Add the garlic and blend.
Add the soaked bread, salt, vinegar and
oil. Blend until homogenous. Add water
little by little until the desired consistency is
reached.
Place in a separate container and chill in the
refrigerator for at least 4 hours.
Gazpacho
690 g ripe, red tomatoes – seedless
690 g red pepper
460 g red onion
115 g celery
260 g cucumber
5 g minced garlic
60 ml red wine vinegar
475 ml vegetable juice
Cayenne to taste
5 g cumin
Dice red tomatoes, red peppers, red onions,
celery and cucumber. Mix together in a
large bowl. Separate in half, putting half in
the blender.
Add garlic and vinegar to the blender and
puree.
Add vegetable juice, cayenne and cumin to
blender and blend.
Pour puree over remaining half of
vegetables. Refrigerate overnight.
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