"an Andalusian appetizer made from tomatoes
Andalusian Gazpacho
Gazpacho is particularly suitable on hot summer days as a fresh lunch or light dinner.
Ingredients
- 1 × sugar
- 1 × salt
- 1 × pepper
- 10 ml lemon juice
- 20 ml olive oil
- 5 tbsp. tomato paste
- 0.3 × cucumber(s)
- 170 g tomato(es)
- 0.5 × red bell pepper
- 30 g white bread
- 1 × chili sauce
- 200 ml vegetable stock
- 1 × garlic clove(s)
1
Finely chop the vegetables and finely puree with the stock in a blender together with the white bread. Add the olive oil during blending and season to taste.
2
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.
3
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.
This recipe is suitable for the following products
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