Gaspacho

GASPACHO 04880 INGREDIENTS for 6 PEOPLE, 5 1 kg of ripe tomatoes, red pepper, yellow pepper, 2 cloves garlic, 6 onions (white part only), 1/2 cucumber and a sprig of basil, 4 tablespoons of olive oil, 3 tablespoons of vinegar to X ' rès, a pinch of chilli, salt and pepper.

Record to cross the bottom of the tomatoes and boil one minute in boiling salted water.

Drain, let cool; Peel, remove the seeds and the water and cut the flesh into cubes.

Even peppers, blanched for a few seconds, then Peel, clean them from seeds and cut them into chunks.

Keep aside 6 tablespoons.

Peel a cucumber and remove the seeds and coarsely tritatelo.

Peel and mince the garlic and spring onion 3.

Wash the Basil, tamponatelo with kitchen paper, hold aside a sprig and chop the rest.

Add all vegetables prepared and chopped Basil in a large bowl, drizzle with oil, mix thoroughly and leave to marinate in the refrigerator for an hour.

Remove the Bowl from the refrigerator, stir and transfer the vegetables in the bowl of a blender with vinegar, paprika, salt and pepper.

Blend everything until a smooth cream.

Add 5 ice cubes, stir and place in refrigerator at least 2 hours.

20 minutes before serving, cut into small cubes and thin cucumber slices.

Finely chop the remaining onions.

Pour the gaspacho individual dishes, garnish with cubes of pepper, spring onion and cucumber, decorated with basil leaves and serve.