Gazpachorecept

👩‍🍳 Gör så här

1. 1
   Blanch tomatoes in a pot of boiling water for about 40 seconds or until the skin begins to peel off. Remove the skin.
2. 2
   Chop tomatoes, bell pepper and cucumber into large chunks. Place in the blender with the shallot, garlic, olive oil, vinegar and salt. Liqueify until smooth.
3. 3
   Pour into glassware and refrigerate for 3 to 4 hours or overnight to allow flavors to meld.
4. 4
   To make homemade croutons, slice the bread into small cubes. Toast on a pan with a drizzle of olive oil over medium heat until the edges are golden. Top with a pinch of salt.
5. 5
   Transfer to 4 bowls and serve with a drizzle of olive oil, homemade croutons, micro greens and your choice of diced cucumber or bell pepper.