Aperitif and tapas

Summer vegetable gazpacho


Are you looking for a fresh and fragrant starter or small aperitif glasses, here is the recipe for vegetable gazpacho.

Ingredients for 4-6 people:

  • 5 tomatoes
  • 1 cucumber
  • 1 pepper red
  • 1 bunch of basil
  • Juice lemon green (1/2 lemon)
  • 1 small clove ofgarlic
  • 1 onion
  • 3 tbsp olive oil
  • 1 dash of sherry vinegar
  • Salt pepper

Vegetable gazpacho recipe

The vegetable gazpacho is a blend of flavor and freshness. To be made as soon as the first summer vegetables arrive, it can also be stored for 2 to 3 days in the fridge, in a closed bottle for example.

  • Start by washing all the vegetables
  • Peel the cucumber lengthwise, leaving about every 2 strips
  • Cut all the vegetables into very small cubes
  • Roughly chop the basil
  • Peel and chop the garlic
  • Peel and finely chop the onion
  • Mix everything in a large bowl
  • Add the olive oil, vinegar and lemon juice
  • Salt, pepper

We will leave this preparation to marinate for 6 to 12 hours (this step is not essential but allows the aromas and flavors to be better mixed)

  • We then put everything in the blender
  • We rectify with salt and pepper
  • Leave to rest for 1 hour in the refrigerator.
  • It is served in verrines or even in soup plates if it is a starter.

As a decoration we use a few remaining basil leaves and possibly small diced vegetables that you have kept.

  • It can be served with small toasted toasts lightly scented with garlic by brushing a few cloves over them.

Enjoy your meal !

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