| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 3 pieces Tomatoes
- 1 piece Cucumber
- 1 piece Bulgarian pepper
- 1 clove garlic
- Bread
- Lemon juice
- 140 gram Codfish Liver
- 4 tablespoons olive oil
- 1 tablespoon Vinegar
- Salt
- Black pepper
- Chili pepper
- Herbs
Ingredients
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Instructions
- Prepare the necessary products. Bread cut into slices, sprinkle with lemon juice.
- Tomatoes cut into crosswise, pour over boiling water, remove the skin. Cucumber to peel, bell peppers to pell from seeds.
- Chop the vegetables coarsely, place in the blender, add bread, lemon juice, garlic, sea salt, black pepper, olive oil and balsamic vineger. Add fresh chili to taste.
- Grind everything in a blender until homogeneous mass. If it turns out too thick, add a little olive oil and vegetable or chicken broth, but I didn't need it. Add salt, pepper and balsamic vinegar or lemon juice to taste. Mix well with a fork to remove air bubbles. Refrigerate at least 30 minutes. Gazpacho is delicious cold, this is important! A few baguette slices dry in the oven until the toast status.
