With this hot what could be better than a cold vegetable cream? And then green light for classic gazpacho, with so many red vegetables very well: tomatoes, Peppers, cucumber, garlic. I season with oil and raspberry vinegar and, as a garnish, I also use the chives and chopped hard-boiled egg. I do not put, instead, the bread, because I do not like the texture which gives the gazpacho. Prepares really in 10 minutes, then refrigerate and you forget until you taste it. I serve it with hors d'oeuvre, finger food or as a first course.
1 kilogram of tomatoes Piccadilly
2 red peppers
2 cloves garlic, peeled
100 ml extra virgin olive oil
salt and pepper
Raspberry vinegar when just
2 hard boiled eggs
a few strands of chives
raw cucumber and bell pepper and cut into brunoise
Given that the tomato Peel is removed, You can choose from two methods: the first, which I prefer, is affect the tomatoes, Blanch for 30 seconds and peel them. The second is blend and then pass the sieve gazpacho. Now, I recommend the first because, even if it's boring hack tomatoes, the Peel then comes off immediately while sifting is a lengthy operation, In addition, throw away much gazpacho, and especially the most dense, the best. so Let's pretend that you have already burned, blanched and peeled tomatoes: its all downhill from here.
Cut in two, chop the peppers, remove the Peel the cucumber and shred. Put in a blender tomato, cucumber, Peppers, garlic and oil and blend until obtaining a homogeneous thick cream. Versare il gazpacho in una zuppiera e condirlo con l'aceto, salt and pepper according to your taste: refrigerate until ready to taste it. Must be cold.
Serve gazpacho in capacious bowls (or like or did it in small cups as finger food at a buffet of starters) Garnish with the cucumber and pepper brunoise, pezzetti di uovo sodo e l'erba cipollina tritata.