Traditional regional recipes of the riviera

Gazpacho (Plat)



2 heures

4 People

- Half a cucumber
- 7 tomatoes
- 1 yellow pepper
- 1 red pepper
- 1 clove garlic
- 1 onion (it must be fresh)
- 1 lemon
- Basil, salt, pepper
- Vinegar and olive oil
- Chilli powder

Recipe provided by :


- Preparation of vegetables: Wash, peel onions and cucumber and remove seeds from peppers after washing and cut.

- Reduce the garlic and onion in puree, and spend all ingredients in a blender at the same time if your mixer can handle it, if not you can mix in several times.

- Pour into a bowl and dilute with water, until the thickness you would like for your gazpacho.

- Add 4 tablespoons of olive oil soup, and one to two tablespoons of vinegar, according to convenience.
Squeeze lemons into juice, and add lemon juice. Finish your preparation by adding the basil. Add salt and pepper.

- Mix the gazpacho, and refrigerate. To make it fresh leave one to two hours in the refrigerator.

Serve in a bowl. It is ready to enjoy!

Vue mer : crédit photo Aseed