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Photo of Gazpacho by Shirin Mehrotra at BetterButter
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Gazpacho

Jul-29-2015
Shirin Mehrotra
0 minutes
Prep Time
45 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Gazpacho RECIPE

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

Recipe Tags

  • Veg
  • Spanish
  • Blending
  • Soups
  • Healthy

Ingredients Serving: 2

  1. Red bell pepper - 1 medium roughly chopped
  2. tomato - 2 medium roughly chopped
  3. Red onion - Half roughly chopped
  4. cucumber - 3/4th roughly chopped
  5. Apple cider vinegar - 1 tbsp
  6. olive oil - 1 tsp
  7. Crushed black pepper - 1/4th tsp
  8. Cherry tomatoes - 6 cut in half
  9. Red onion - Half diced
  10. cucumber - 1/4th diced
  11. Edible flowers - a handful

Instructions

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

Reviews (1)  

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Noory yusuf
Jan-21-2017
Noory yusuf   Jan-21-2017

What r edible flowers

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