 |
| Gazpacho |
Ingredients
500 gm Ripe Tomatoes
80 gm Red capsicum
65 gm Green capsicum
65 gm Cucumber
25 gm White bread
3 gm Cumin seeds
120 ml Olive oil
60 ml Balsamic vinegar
3 gm Salt
300 ml Water
400 ml Tomato juice
Method
1. Roughly cut tomatoes, cucumbers, red peppers and capsicum
2. Marinate vegetables and bread with olive oil, balsamic vinegar, tomato juice and cumin for 2 hours
3. Make a puree of the above mixture
4. Adjust thickness with water
5. Season the soup with salt
6. Serve chilled
500 gm Ripe Tomatoes
80 gm Red capsicum
65 gm Green capsicum
65 gm Cucumber
25 gm White bread
3 gm Cumin seeds
120 ml Olive oil
60 ml Balsamic vinegar
3 gm Salt
300 ml Water
400 ml Tomato juice
Method
1. Roughly cut tomatoes, cucumbers, red peppers and capsicum
2. Marinate vegetables and bread with olive oil, balsamic vinegar, tomato juice and cumin for 2 hours
3. Make a puree of the above mixture
4. Adjust thickness with water
5. Season the soup with salt
6. Serve chilled
Recipe Developed & Created By Chef Ashish Bhasin
Content Partner : Trident, Bandra Kurla
Chef Ashish Bhasin
Executive Chef at Trident, Bandra Kurla
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