Verrine Gazpacho with Peppers and Tomatoes Recipe

Ingredients:

• 4 tomatoes, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 cucumber, peeled and chopped
• 1 garlic clove, minced
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. In a blender, puree the tomatoes, red pepper, green pepper, cucumber, garlic, red wine vinegar, olive oil, and basil until smooth.
2. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving.
3. Serve in individual verrine glasses, garnished with a basil leaf or topped with croutons.

Verdict:

This verrine gazpacho with peppers and tomatoes is a refreshing and tasty summer appetizer. It’s packed with fresh vegetables and herbs, making it a healthy choice. The texture is smooth and creamy, and the flavors are well-balanced. Serve it chilled for the best experience.

Serving suggestions:

– Top with croutons for added crunch
– Garnish with a sprig of fresh basil or cilantro
– Serve alongside grilled shrimp or chicken for a complete meal