MAGIMIX Cook Expert Recipe Manual page 31

GA ZPACHO
: 25 min
P R E P T I M E
S E RV E S 6 P R O G R A M M E
1.5kg tomatoes
1 cucumber (300g)
½ red pepper (100g)
½ green pepper (100g)
2 spring onions
1 garlic clove, peeled and
germ removed*
1 Blanch, peel and seed the tomatoes, removing the stalks. Quarter the tomatoes.
Set two of the firmest tomatoes aside for garnish. Peel, seed and slice the cucumber;
set a quarter aside for garnish. Seed the red and green peppers. Put half of each
one aside for the garnish; chop the remainder. Peel and halve the onions; put half
aside for the garnish. Roughly chop the garlic.
2 Place all the chopped vegetables (except those for the garnish) in the metal bowl.
Add the olive oil, and vinegar; season with salt and pepper, and run the
SMOOTHIE programme. Cover the gazpacho with clingfilm and refrigerate for
3 to 6 hours.
3 Finely dice the garnish vegetables: tomatoes, onion, red and green pepper and
cucumber; add a little salt.
4 Put the olive oil and bread cubes into a pan over medium heat, sauté until the
croutons are golden and crispy.
5 Verify the seasoning and add the chilli powder to taste. Serve the gazpacho in
small bowls; drizzle with olive oil for decoration. Garnish each serving with diced
cucumber, peppers, tomatoes, onion and croutons.
60
140
: 3-6 h
R E S T I N G T I M E
:
100ml olive oil
2 tbsp balsamic vinegar
stale bread, cubed
chilli powder
salt, pepper