Gaspacho Rouge, Tomates, Concombres, Poivrons, Menthe Fraiche Recipe
Red gazpacho, tomatoes, cucumbers, sweet peppers, fresh mint
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Ingredients
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Vegetables and Herbs
Method
Preparation
- 1
- 2
Blend the Base
In a blender, combine the chopped tomatoes, cucumber, bell pepper, garlic, red onion, and mint leaves. Blend until smooth.
- 3
Season the Gazpacho
Add olive oil, red wine vinegar, salt, and black pepper to the blender. Blend again until everything is well mixed and smooth.
- 4
Chill
Transfer the gazpacho to a large bowl or container and refrigerate for at least 2 hours to allow the flavors to meld.
- 5
Serve
Serve the gazpacho chilled in bowls, garnished with additional mint leaves if desired.
