Saturday
RECIPESGazpacho with tomatoes and pepper
1. Peel the cucumber, cut it in half and remove the seeds with a spoon. Scald the tomatoes, peel, cut in half and remove seeds. Cut peppers in half, remove the stems and seeds, then wash.
2. Dice the peppers, cucumbers and tomatoes as finely as possible so they can fit on a spoon. Cut the rest of the vegetables to pieces. Peel the garlic and finely chop.
3. Reduce the vegetables, garlic, mineral water and red wine vinegar to a puree. Slowly add the olive oil. Season with salt, pepper and a little sugar, if necessary, add more water to lighten, and re-season. Let stand at least one hour in the fridge.
4. Serve this cold soup with small chunks of vegetables as a garnish and decorate with parsley.
Ingredients for "4" people:1 cucumber, The pulp of 2 very ripe tomatoes, 2 peppers, 1 garlic clove, 350 ml mineral water, 2 teaspoons red wine vinegar, 5 tablespoons olive oil, Salt, Ground pepper, Sugar, 1 tablespoon parsley leaves.
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