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Gazpacho with Codfish Liver Recipe
Delicious and low-calorie version of the famous soup. Perfect for post-holiday diets and weight loss.
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare the necessary products. Bread cut into slices, sprinkle with lemon juice.
    Prepare the necessary products.
Bread cut into slices, sprinkle with lemon juice.
  2. Tomatoes cut into crosswise, pour over boiling water, remove the skin. Cucumber to peel, bell peppers to pell from seeds.
    Tomatoes cut into crosswise, pour over boiling water, remove the skin. Cucumber to peel, bell peppers to pell from seeds.
  3. 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.
    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.
  4. 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.
    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.

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