Gazpacho ─ cold vegetable soup with garlic aioli
Gazpacho is a Spanish cold vegetable soup that is known for its distinct taste and simple preparation. The basis is a ripe tomato, which is mixed with other seasonal vegetables. Ideally, gazpacho is served cold, making it a refreshing dish for hot summer days.
Preparation: 15 min
Easy
Preparation: 15 min
Easy
Ingredients:
- 3 g ground black pepper
- 200 g vegetable broth
- 450 g Cucumber
- 10 g garlic
- 3 g salt
- 400 g Pepper, green
- 120 g chicken eggs, whole
- 120 g Wheat toasted bread
- 600 g tmato
- 150 g Oil, olive
- 100 g sunflower oil
- 10 g parsley leaves
- 20 g apple cider vinegar
Method of cooking:
- Preparation of aioli Install the whisk and add 1 whole egg at room temperature, 1 egg yolk at room temperature, 2 cloves of garlic, 5g of apple cider vinegar, ½ teaspoon of salt, ½ teaspoon of ground black pepper and mix for 20s at speed 10. Mix for another 40 seconds at speed 10 and slowly pour in 100g of sunflower and 50g of olive oil until a thick aioli is whipped. Add 10g of chopped parsley to the finished aioli.
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