Bresc BV

Gazpacho (cold soup)

Ingredients

3 l
  • 500 g Bresc Pomodori marinati
  • 5 beef tomatoes
  • 3 cucumbers
  • 200 g Bresc Peperoni marinati
  • 20 g Bresc Garlic chopped
  • 10 drops Tabasco
  • 2 l water
  • salt and pepper to taste

Preparation method

Peel the cucumber and remove the stems from the tomatoes. Cut both into large chunks. Puree all the ingredients to a smooth paste in a blender or kitchen machine. Season with salt and pepper and a little extra garlic if necessary. 
Use the pieces of tomato and sweet pepper to garnish the soup. Serve with garlic croutons.