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Yield: 6 servings
Ingredients:
Gazpacho
- 3 large yellow tomatoes
- ½ yellow bell pepper
- ½ English cucumber
- ½ small red onion
- 1 small celery stalk
- 1 garlic clove, minced
- The juice of ½ lemon
- 2 tbs of extravirgin olive oil
- 1 tsp of cumin
- ½ tsp of salt
- Tabasco
Garnish
- ½ small red onion
- ½ red bell pepper
- ¼ cucumber, diced, peeled, seeded
- 1 tsp of fresh basil, chiselled
- 1 tsp of fresh coriander, chiselled
- Few drops of lemon juice
- Sea salt and grinded black pepper
Direction:
Gazpacho
- Pour all vegetables in a food processor and process
- Add the lemon juice and the olive oil in a dribble
- Add the cumin and season with salt and tabasco
- Refrigerate
Garnish
- Dice vegetables
- Add the chiselled herbs and the lemon juice
- Season
Serve cold in a very cold bowl
Dress with finely sliced cucumber
Gently lay the vegetable garnish
2) heart failure: Do not add salt
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