Gazpacho with gerez

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

Gazpacho with Sherry
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  • 400 GR of tomatoes in preserves
  • ¼ cucumber
  • 10 GR of celery
  • ½ red pepper
  • ¼ of onion
  • 20 g of parsley
  • 10 Basil g
  • 1 clove of garlic
  • 2 slices of bread
  • 50 olive cm3
  • 30 Sherry cm3
  • Salt and pepper
  1. 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.
  2. Place canned tomatoes in a bowl and stepped on with a pisapapas.
  3. Blend the cucumber, Onion and bread, with sautéed peppers and celery, the Sherry copita, salt and pepper.
  4. Join the crushed canned tomatoes.
  5. 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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