Name: Gazpacho recipe by Shirin Mehrotra at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: Red bell pepper - 1 medium roughly chopped; Tomato - 2 medium roughly chopped; Red onion - Half roughly chopped; Cucumber - 3/4th roughly chopped; Apple cider vinegar - 1 tbsp; Olive oil - 1 tsp; Crushed black pepper - 1/4th tsp; Cherry tomatoes - 6 cut in half; Red onion - Half diced; Cucumber - 1/4th diced; Edible flowers - a handful

ABOUT Gazpacho RECIPE

I made this fresh chilled gazpacho topped with edible flowers, fresh mulberries and bok choy!

Ingredients Serving: 2

Red bell pepper - 1 medium roughly chopped
Tomato - 2 medium roughly chopped
Red onion - Half roughly chopped
Cucumber - 3/4th roughly chopped
Apple cider vinegar - 1 tbsp
Olive oil - 1 tsp
Crushed black pepper - 1/4th tsp
Cherry tomatoes - 6 cut in half
Red onion - Half diced
Cucumber - 1/4th diced
Edible flowers - a handful

Instructions

Throw bell pepper, tomatoes, red onion, cucumber, apple cider vinegar, black pepper and salt in a blender together and make a fine paste.
Add olive oil and blend again till the paste is smooth.
Add a little water if needed but make sure that the consistency is thick.
Pour the liquid in a bowl and put in freezer for about half an hour.
Take out the chilled gazpacho, garnish with cherry tomatoes, onion, cucumber and edible flowers. Serve.

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