Tomato and nectarine gazpacho

Thinking of the little ones I have prepared this delicate tomato and nectarine gazpacho.

It takes only half a clove of garlic and very little onion. I haven't put any pepper on it though, if you have a piece of Red pepper, I would also put it in the glass.

My advice is that you use very cold water for your preparation. Ideally, prepare it at least two hours in advance and keep it in the refrigerator. When you take it to the table it will have the ideal temperature.

Tomato and nectarine gazpacho

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A delicately flavored cake for the whole family.

• Ascen Jimenez

• Kitchen: Modern
• Recipe type: vegetables
• Calories: 100
• Rations: 8

• Preparation time: 10M
• Cooking time: 2H
• Total time: 2:10 p.m.

Ingredients

• 750 g Tomato
• 350 g of nectarine
• 1 / 2 garlic clove
• 50 g cucumber
• 25 g onion
• 30 g of bread
• 400g cold water
• 1 teaspoon of salt
• 35 g of extra virgin olive oil

Preparation

1. Put the tomato clean and in pieces, without peeling, in the glass. Also the nectarine, washed and in pieces, with the skin. Add the garlic, cucumber, onion and bread. We program 2 minutes, speed 9.

2. Add the water and salt. We program 2 minutes, speed 9.

3. Add the oil and, if you want, a little vinegar. We program 20 seconds, speed 6.

4. Store in the refrigerator for at least two hours.

Notes

You can also add vinegar, in the step in which we add the olive oil. Ten grams will be enough.

More information - Roasted peppers in Thermomix