Gazpacho

 

For 6 servings

• 1 onion, minced
• 1 clove garlic, sliced
• 2 fresh tomatoes, cored and quartered
• ½ cucumber, peeled and sliced
• 1 roasted red bell pepper, seeded and cut into strips
• 1 slice of bread, without the crust and cut into cubes
• 125 ml water
• 8 fresh basil leaves
• 15 ml sherry vinegar
• 60 ml olive oil
• Salt and pepper

1. Blanch the onion and garlic in a small saucepan of boiling water for 5 minutes.
2. In a large container, combine all the ingredients; using a blender, grind the mixture to obtain a homogeneous gazpacho.
3. Leave to rest for 30 minutes in the refrigerator before serving very cold.

BON APPÉTIT