Description
Delicious gazpacho! Another word I will not pick up! Rich and fragrant, refreshing and spicy - he is worthy of space on your Desk! Cooked very quickly, but you must stand in refrigerator at least 4 hours, and then all the aromas and flavors will merge together and you will receive a true delight! The dish was made, based on a recipe from the book by Kimiko Barber Japanese Light - changed and added the ingredients according to your taste.
Ingredients
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Tomato
6 шт
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Cucumber
1 шт
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Vinegar
3 ст. л.
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Soy sauce
3 ст. л.
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Peppers red hot chilli
0.5 ч. л.
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Paprika sweet
1 ч. л.
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Olive oil
2 ст. л.
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Cilantro
по вкусу
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Mint
по вкусу
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Garlic
1 зуб.
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Ginger
1 ч. л.
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Red onion
1 шт
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Cilantro
1 пуч.
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Nuts
1/3 стак.
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Parmesan
1/3 стак.
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Olive oil
4 ст. л.
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Salt
по вкусу
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Lemon juice
2 ст. л.
Cooking
Cucumber remove skin and seeds. Cut into cubes.
Wash tomatoes and slice them (I have already pureed), onion peeled and cut, folded into a blender along with the cucumber and garlic clove.
Punching until smooth
Add the olive oil, soy sauce, rice vinegar, chili, paprika, ginger and punch in a blender.
Add to taste coriander leaves and mint and again to break through. Taste and adjust to your liking. Put into the refrigerator for at least 4 hours.
All the ingredients for the pesto to punch in a blender. Fold the pesto in a sealable container to store in the refrigerator.
Pour the gazpacho in cold bowls, mid spread 1 teaspoon of pesto and enjoy!
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