Gazpacho with Ramiro Peppers
0
0
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Gazpacho with Ramiro Peppers
Ingredients
- Country Bread - 1 piece
- Ramiro Pepper - 1 piece
- Courgette - 1 piece
- Shallot - 1 piece
- Baking Tomatoes - 14.1 oz
- Mild Chili Spice - 1 piece
- Garlic - 1 clove
- Basil - 1 bunch
- Sugar - 1 teaspoon
- Champagne Vinegar - 1 tablespoon
- Olive Oil - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the Ramiro pepper in half and remove the seeds. Chop most of the flesh, leaving some aside. Place it in a blender.
Step 2
Peel the cucumber, cut it in half, remove the seeds, and chop it. Finely chop the chili pepper, removing the seeds. Finely chop the garlic and basil. Add everything to the blender, add ice, and blend until smooth. Add the seasonings.
Step 3
Pour into soup bowls. Dice the remaining Ramiro pepper, add it to the soup, and drizzle with olive oil. Serve.
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