Cucumber Gazpacho
Ingredients
Features
Description
cloves garlic peel and dip for 3 minutes in boiling water. In the same water drop for 2 minutes the tomatoes, then cool under running cold water and clean. Remove the seeds and cut the flesh into cubes. From olives remove seeds, cut into pieces of flesh. Wash and pat dry the leaves of basil.
The cucumber peel, remove seeds, pulp beat with basil, a little salt and pepper, pour in the process of beating 3 tablespoons of olive oil. Fry the pine nuts in a frying pan. Before serving, add the goat cheese, a few capers, chopped olives, tomatoes and pine nuts.
From the Editor: soup can be stored in the refrigerator for several hours. Before serving, whip it again.
Translated by site: wday.ru
