Beet gazpacho with herring pintxo Recipe





















Make the gazpacho by blending 400 canned tomatoes, 200 ml beet juice, 1/2 a green bell pepper in strips, 3/8 of a peeled and diced cucumber, 1/2 tbsp grated onion, 1 clove of garlic and a handful of bread crumbs and blend for a couple of mins.

Then put 3/4 trough a fine sieve, mix with the rest and add 1 tbsp sherry vinegar and 2 tbsp olive oil.

Serve in a small bowl with a pintxo from salted herring, chorizo and wakamé.

(Recipe by restaurant Moro and Nederlands Visbureau)


from simple food, looking good
Beet gazpacho with herring pintxo Recipe

from Sweet Cake

Beet gazpacho with herring pintxo Recipe https://sweetteabiscuits.blogspot.com/2020/07/beet-gazpacho-with-herring-pintxo-recipe.html

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