Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 30 minuti |
Ingredients
| 500 g | tomato passata Sterilgarda |
| 100 mL | water |
| 2 | tomatoes |
| 1 | cucumber |
| 2 | red pepper |
| 1.5 | onion |
| 1 spicchi | garlic |
| 6 cucchiai | breadcrumbs |
| 2 cucchiai | red wine vinegar |
| 5 cucchiai | olive oil |
| q.b. | salt |
| q.b. | pepper |
| leaves | basil |
Preparation
- Peel the cucumber, cut it in half lengthwise, scrape out the seeds with a spoon and chop roughly. Repeat the same process with the tomatoes and peppers.
- Place the chopped and washed vegetables in the blender, add the Sterilgarda tomato puree and reduce to a puree, adding the cold water.
- Peel the onion and garlic, chop them finely and puree them in the blender.
- Sieve the vegetable puree.
- Mix together the breadcrumbs, vinegar and olive oil and season with salt and pepper.
- Cover the gazpacho with cling film and let it rest in the refrigerator for 2 hours and serve cold in small glasses, garnishing with basil leaves.
Wash the sage leaves under plenty of cold running water and then dry them on a tray lined with absorbent paper. Pour the flour into a bowl and add the ...
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