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This gazpacho combines tomatoes and cucumbers but no oil, which makes it lighter. It has a little chilli and lemon for some fire.
1 cucumber, sliced
1 kg diced tomatoes
1/2 bunch basil
salt and freshly ground pepper, to taste
pinch chilli pepper
juice of 1 lemon
Extra time:2hours chilling ›
- Put the cucumber slices in a colander and sprinkle with a little salt so they sweat.
- Meanwhile, puree the tomatoes in a blender or food processor with basil, salt, pepper and chilli pepper to taste.
- Add the cucumber slices and lemon juice and puree again.
- Chill at least two hours then serve, garnished with basil leaves.
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