GAZPACHO ANDALUZ
FOR THE KISAG WHIPPER 0.5 L
INGREDIENTS
|
200 ml |
vegetable stock |
| ⅓ |
cucumber |
| 170 g |
tomatoes |
| ½ |
red pepper |
| 1 |
clove of garlic |
| 5 tbsp. |
tomato paste |
| 10 ml |
lemon juice |
| 30 g |
white bread |
| 1 |
pinch of sugar |
| 1 | pinch of salt |
| 1 | pinch of pepper |
| 20 ml |
olive oil |
| Chilli sauce to taste |
Finely chop the vegetables and puree them together with the remaining ingredients in a stand mixer. Add olive oil while blending. Season to taste.
Strain the mixture through the Kisag Funnel & Sieve directly into the Kisag Whipper 0.5 L. Insert a Kisag Whipper Charger and shake vigorously.
Chill for 1-2 hours.
TIPP: Garnish with diced vegetables such as cucumber, green pepper and peeled tomatoes and serve with grilled prawns or fish.
PREPARATION
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