The taste of tradition on your table
Tomatoes, peppers, blended cucumbers and Delverde Crostino Dorato al Cubo with olive oil together create a fresh, healthy soup that with its vibrant color brings both appetite and cheer. Serve in classic cocottes or in small glasses for a unique and stylish appetiser.
Recipe difficulty level: easy
Great as an aperitifReady in
10 minutes
Watch the Video
Preparation
10 minutes
Cooking
Not required
Total time
10 minutes
Number of guests at the table
| 1 | kg | tomatoes |
| 400 | g | peppers |
| 80 | g | Delverde Crostino Dorato al Cubo with olive oil |
| 4 | tablespoons of Delverde Crostino Dorato with olive oil, for garnish | |
| 2 | cucumbers | |
| 60 | g | onion |
| q.b. | white vinegar | |
| q.b. | salt | |
| 400 | g | pepper |
| q.b. | extra virgin olive oil |
Tools
SpoonKnifeBowlBlenderFrying panSoup plates or cocottes Method
Peel the cucumber, cut it in half and remove the seeds.
Cut the pepper and onion into small pieces.
Make a cross cut on the tomatoes and cook them for a couple of minutes in boiling water.Let them cool, peel them and remove the seeds.
In a bowl, pour 40g of Delverde Crostino Dorato al Cubo with olive oil and soak them with the vinegar.
Place all the vegetables in a blender along with Delverde Crostino Dorato al Cubo with olive oil (after removing the excess vinegar).
Add a pinch of salt and pepper, and blend until you achieve a smooth mixture.
Pour the Gazpacho into soup plates or cocottes and let it cool in the frige for 2 hours
Serve with a spoonful of Delverde Crostino Dorato al Cubo with olive oil on each plate.
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