Tomato Gazpacho
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SERVINGS
4

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PREP IN
10 MIN.

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COOK FOR
60 MIN.



INGREDIENTS

300 g tomatoes
1 red bell pepper
1 cucumber
1 garlic clove
1 shallot
50 g breadcrumbs
2 tbsp. sherry vinegar
50 g olive oil
Salt, Tabasco

HOW TO MAKE IT

  1. Wash the vegetables in running water.
  2. Cut the tomatoes into quarters, roughly chop the bell pepper and the cucumber without peeling them. Add the breadcrumbs, garlic, shallot, vinegar and salt.
  3. Steep in the refrigerator in a Cocotte for 1 hour.
  4. Puree the whole mixture, stir in a little olive oil and season with a little salt and Tabasco.
  5. Serve when it is thoroughly chilled.

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