Cherry gazpacho
Ingredients
for 4 person
500 g | cherries, halved, pitted |
300 g | tomatoes, cut into pieces |
1 | red pepper, cut into pieces |
1 | red onion, cut into pieces |
1 | garlic clove, squeezed |
3 tbsp | red wine vinegar |
3 tbsp | olive oil |
¼ tsp | Tabasco sauce |
1 tsp | salt |
60 g | celery, thinly sliced |
2 sprig | peppermint, leaves torn off |
30 g | almonds, roasted, roughly chopped |
How it's done
Gazpacho
Set aside several cherries, place the remainder of the cherries in a blender. Add the tomatoes and all the other ingredients up to and including the salt, puree, cover the gazpacho and chill for approx. 1 hr.
Topping
Mix the celery and mint with the reserved cherries, spread on top of the gazpacho, sprinkle with almonds.
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