Andalusian Gazpacho

1 × sugar
1 × salt
1 × pepper
15 ml lemon juice
30 ml olive oil
2 tbsp. tomato paste
1 × onion(s)
0.5 × cucumber(s)
350 g tomato(es)
0.3 × red bell pepper
70 g white bread
0.5 tsp. garlic puree
1 × chili sauce

Finely chop the vegetables and finely puree in a blender together with the white bread. Add the olive oil during blending and season to taste.

Pass through the iSi Funnel & Sieve directly into a 0.5 l whipper. Screw on 1 Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

Garnish with diced vegetables such as cucumbers, green peppers and peeled tomatoes and serve with grilled prawns or fish.

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