Ingredients
400 g fresh cucumber
200 g green peppers
50 g Granulated garlic100 g bread crumb
80 ml olive oil
20 ml vinegar
400 ml water
5 g salt
2 g 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.
Serving
Serve chilled in bowls or glasses.
You can add a pinch of Vegeta Sweet Chilli on top for a mild spiciness.