A refreshing Gazpacho recipe, prepared with fresh vegetables and a homemade ice plate for serving, perfect for a cold soup on a hot day. The recipe highlights the use of a Nutribullet Ultra blender.
Ice plate:
1. Take 2 unequal in size but identical in shape plates so that the smaller one fits inside the larger one.
2. Cut one tomato into fairly thick rings. The thickness of the tomato will directly affect the thickness of your future ice plate.
3. Put one slice of tomato on the bottom and evenly distribute the rest along the perimeter in the gap between the walls of the plates, as shown in the video.
4. Also decorate with any greenery (e.g., basil leaves).
5. Fill the space between the plates with water and also pour water into the inner plate to create pressure.
6. Put the plates in the freezer for several hours until completely solidified.
Gazpacho:
1. Cut all the ingredients (remaining tomatoes, cucumbers, green peppers, red onion and bread) into small pieces and pour into a blender bowl.
2. Also add minced garlic, red wine vinegar, olive oil, salt and ground black pepper.
3. Grind everything in a blender for one minute until a homogeneous liquid mass is obtained.
4. Pour into the prepared ice bowl.
5. Top with some finely chopped cucumbers and green peppers, as well as cherry tomato halves.
6. Drizzle with a little olive oil. Add salt and pepper to taste.
7. Enjoy! 😋
