Bresc BV

Gazpacho “Bresc Style”

Ingredients

4
  • 400 g tomatoes
  • 1 cucumber
  • 1 stalk celery
  • 30 g Bresc Sweet pepper puree
  • 10 g Bresc Freshly chopped onion
  • 30 g Bresc Freshly chopped garlic
  • 5 g Bresc Aio e limone
  • 30 g Bresc Strattu di pomodoro
  • 10 g olive oil

Preparation method

Peel the cucumber and put it in a blender with the other ingredients. Now add approx. 3 dl water Puree to a smooth consistency and store for at least 1 hour in the fridge.

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