GAZPACHO WITH EVOO SPHERIKA PEARLS

INGREDIENTS:

• 1 kg tomato
• 1 unit of pepper
• 1 unit of cucumber
• 2100g croutons
• 2 garlic cloves
• 50g of white bread
• 3 tablespoons EVOO
• 3 tablespoons of vinegar
• 5g of salt
• 50g of Spherika EVOO pearls

PREPARATION:

1. Blanch and peel the tomatoes, add the peeled and chopped cucumber, the pepper, the eye and the white bread soaked in water
2. Blend and add salt, vinegar and oil
3. Pass through the Chinese to a tureen and let cool for at least an hour
4. For the garnish, cut the remaining vegetables into very small cubes and distribute the gazpacho
5. Add the vegetables from the garnish and a tablespoon of Spherika EVOO pearls

Enjoy your meal!

SERVINGS: 4