Ingredients
-
1 red bell pepper
-
2 sticks of celery
-
1 red onion
-
400g vine tomatoes
-
1 clove of garlic
-
2 nectarines
-
1 tbsp sherry vinegar
-
1/2 lemon
-
salt
-
black pepper
-
100g (bright red) cherry tomatoes
-
1 tbsp pine nuts
-
1/2 bunch fresh coriander
Directions
A super fresh and light gazpacho with a creative touch, perfect for hot summer days.
Ingredients
| 1 red bell pepper | |
| 2 sticks of celery | |
| 1 red onion | |
| 400g vine tomatoes | |
| 1 clove of garlic | |
| 2 nectarines | |
| 1 tbsp sherry vinegar | |
| 1/2 lemon | |
| salt | |
| black pepper | |
| 100g (bright red) cherry tomatoes | |
| 1 tbsp pine nuts | |
| 1/2 bunch fresh coriander |
Steps
|
1
|
Halve the red bell pepper, remove the seeds and the stalk and roughly chop. Wash the celery and cut into pieces. Peel and slice the onion. Quarter the tomatoes. Peel the garlic. Halve the nectarines and remove the stones. |
|
2
|
Place the bell pepper, celery, onion, tomatoes, garlic and nectarines into a blender. Place the lid on. Blend for 1 minute on number 3 using the “Smoothie” setting. Then chill for one hour.“Smoothie” setting. Add salt, pepper and 1/2 lemon to taste. Stir and then chill for one hour. |
|
3
|
Halve the cherry tomatoes for the topping. Pluck the coriander leaves from the stems and mix with the pine nuts. |
|
4
|
Pour the gazpacho into glasses or bowls and garnish with the topping. |
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