Recipe: Gazpacho with spicy tomato
Spicy tomato gazpacho recipe, a recipe to favor during hot weather. Well, I admit that for this year, we will have to organize ourselves. I served my spicy tomato gazpacho as an appetizer, in a small lion’s head soup tureen. It had a great effect, I had toasted lightly garlic bread, everything was perfect. With gazpachos, it’s full of vitamins, a way to consume vegetables, for children a small straw and a little water to make it more fluid and let’s go. Peppered tomato gazpacho, also ideal for a picnic outside, you will surprise everyone with this cold and divinely spiced soup.
Recipe ingredients
- Chili tomato gazpacho recipe for 4 people:
- 4 beef heart tomatoes
- 2 small potatoes
- 1 clove of garlic
- 15 g flat-leaf parsley
- 1 teaspoon of balsamic vinegar
- 1 knife tip more or less filled with chili puree.
- ½ lime
- 1 teaspoon ground pepper
- Salt
Instructions
- Coarsely crush the peppercorns in a mortar.
- Rinse the parsley, then remove the stems.
- Cook the wrapped potatoes in the microwave for 3 to 4 minutes.
- Rinse the tomatoes then pass in the blender with the parsley.
- Peel the garlic and add to the tomatoes.
- Pour in the vinegar, salt.
- Slice the potatoes in half, then collect the flesh and place in the blender with the other ingredients.
- Mix the preparation without heating the gazpacho, rather by pulses.
- Taste and adjust the seasoning.
- Pour into the soup tureens.
- Sprinkle generously with peppercorns.
Preparation time: 10 minutes
Cooking time: 0 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Spicy tomato gazpacho
My favorite wine for this recipe: Rioja grape variety Trempallino
Temperature between 15 ° and 16 °
Ingredients
Mix with the blender
