Ingredients
400g fresh cucumber
200g green peppers
50g Granulated garlic100g bread crumb
80ml olive oil
20ml vinegar
400ml water
5g salt
2g Vegeta Sweet ChiliPreparation steps
Weight for 4 portions – 1,8 kg
In a bowl, add the tomato sauce, cucumber, pepper, garlic, the inside of the bread, water, vinegar, salt, and Vegeta Sweet Chilli, and blend with an immersion blender until smooth.
With constant mixing, slowly pour in the olive oil to emulsify the gazpacho and achieve a silky texture.
Cover and chill well for at least 2 hours, ideally 4 to 6 hours before serving.
Tip
If you want a more traditional taste of gazpacho, reduce the amount of garlic to 10 to 20 g, as 50 g gives a very intense aroma.
Serving
Serve chilled in bowls or glasses.
You can add a pinch of Vegeta Sweet Chilli on top for a mild spiciness.