/ / Recipe Gaspacho with radish and fennel

Recipe for Gazpacho with radish and fennel

Ingredients:
  • Tomatoes - 5 pieces
  • Radish - 5 pieces
  • English cucumbers - 1 1/4 Pieces
  • Yellow bell peppers - 5.5 pieces
  • Fennel - 1/2 Pieces
  • Green onions - 2 pieces
  • Parsley - 1/4 cup
  • Lemon juice - 2 items. Spoons
  • Salt - 1/8 teaspoons
  • Cayenne pepper - - To taste
  • Olive oil - 1 teaspoon
  • Red wine vinegar - 1/2 Teaspoon
Instructions

4 tomatoes cut into 4 parts, 1 tomatocut into cubes. 4 radish cut into 4 parts, 1 radish cut into strips. 1 cucumber cut into pieces, 1/4 cut into cubes. 1 pepper cut into pieces, 1/2 dice. Place 4 tomatoes in a blender, then add 4 radishes, 1 cucumber, 1 sweet pepper, dill, green onions, parsley and lemon juice. Beat until smooth, about 1 minute. Put in a bowl 3 layers of gauze. Pour the mashed potatoes in a bowl, collect the gauze and tie. Place the gauze on the edge of the pot and put in the fridge for 2 hours to stack the juice. Squeeze the gauze to extract more liquid. You should get 4 cups of liquid. Mix the resulting broth with salt and cayenne pepper. Garnish with the remaining tomato, radish, cucumber, sweet pepper and parsley. Pour oil and vinegar, serve cold.

Servings: 4

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