Gazpacho with gerez

A classic Andalusian but with personal touches, ideal for well-delicious and original entry

Gazpacho with Sherry
People 4
  1. 400 GR of tomatoes in preserves
  2. ¼ cucumber
  3. 10 GR of celery
  4. ½ red pepper
  5. ¼ of onion
  6. 20 g of parsley
  7. 10 Basil g
  8. 1 clove of garlic
  9. 2 slices of bread
  10. 50 olive cm3
  11. 30 Sherry cm3
  12. Salt and pepper
  1. STEP 1
  2. Well chop the peppers and celery and sauté them in olive oil for a few minutes. It is important to keep the texture and are crunchy.
  3. STEP 2
  4. Place canned tomatoes in a bowl and stepped on with a pisapapas.
  5. Blend the cucumber, Onion and bread, with sautéed peppers and celery, the Sherry copita, salt and pepper.
  6. Join the crushed canned tomatoes.
  7. STEP 3
  8. Chill well and serve with parsley and Basil chopped up to give you a green touch. At the end of everything, Add a thread of oil of olive to each plate to highlight all the flavors.
Recipes easy to https://recetasdecocinafaciles.NET /

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