Social Foodies
Winter gazpacho
This recipe is simple and fast and does not include cooking: ideal after a workout at the gym.
Preparation
Start to blend the vegetables: peel and cut the beet; clean the fennel and cut it into pieces. Finally rinse parsley, basil, leek and chili without seeds and chop it all with a mincing knife.
Put all the Ingredients in a mixer, add a pinch of salt and pepper, lemon juice, 2 tablespoons of oil and the organic datterini passata "Il sublime" Petti. Whisk until you get a very fine texture and put in the refrigerator to cool for at least 3 hours.
Serve the cold gazpacho with a sprinkle of white sesame.
Put all the Ingredients in a mixer, add a pinch of salt and pepper, lemon juice, 2 tablespoons of oil and the organic datterini passata "Il sublime" Petti. Whisk until you get a very fine texture and put in the refrigerator to cool for at least 3 hours.
Serve the cold gazpacho with a sprinkle of white sesame.
Ingredients
1 red precooked beetroot
350 grams of organic datterini passata "Il sublime" Petti
½ leek
1 fennel
1 lemon
2 tablespoons of extra virgin olive oil
parsley
basil
fresh chili pepper
white sesame
salt
pepper
350 grams of organic datterini passata "Il sublime" Petti
½ leek
1 fennel
1 lemon
2 tablespoons of extra virgin olive oil
parsley
basil
fresh chili pepper
white sesame
salt
pepper
