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Andalusian Gazpacho

"an Andalusian appetizer made from tomatoes

Andalusian Gazpacho
  • 1 × sugar
  • 1 × salt
  • 1 × pepper
  • 15 ml lemon juice
  • 30 ml olive oil
  • 2 tbsp. tomato paste
  • 1 × onion(s)
  • 0.5 × cucumber(s)
  • 350 g tomato(es)
  • 0.3 × red bell pepper
  • 70 g white bread
  • 0.5 tsp. garlic puree
  • 1 × chili sauce

Ingredients

  • 1 × sugar
  • 1 × salt
  • 1 × pepper
  • 15 ml lemon juice
  • 30 ml olive oil
  • 2 tbsp. tomato paste
  • 1 × onion(s)
  • 0.5 × cucumber(s)
  • 350 g tomato(es)
  • 0.3 × red bell pepper
  • 70 g white bread
  • 0.5 tsp. garlic puree
  • 1 × chili sauce
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Preparation:

Finely chop the vegetables and finely puree in a blender together with the white bread. Add the olive oil during blending and season to taste.

 

Pass through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

 

Garnish with diced vegetables such as cucumbers, green peppers and peeled tomatoes and serve with grilled prawns or fish.

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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