TIME
0020 h
DIFFICULTY
medium
TYPE
Aperitifs
NUMBERS
4peoples



PREPARATIONS

Wash and clean the vegetables.
Cut them all in pieces and put them in the blender with vinegar, oil and some ice cube.
Once blended put the through the sieve. Salt and pepper.
Serve the gazpacho in a bowl and garnish with the spicy Crushed Nocellara Etnea Green olives, add the slices of bread toasted and a drizzle of oil.

Discover the RECIPES

Newsletter

Newsletter

X