Despite its simplicity, I consider raspberry gazpacho to be a non-trivial recipe. That is, recipes for special occasions and not for every day. It's the moment when you are very tasty and interesting, but you understand that you wouldn't eat it every day. It's interesting because of its exclusivity and pretentiousness, but it can get boring faster than any more mundane food. Although maybe it's just me? And you - have a new crowning summer dish? Save the recipe, make it the first chance you get, and don't forget to tell me your impressions in the comments.
57gPiquillo peppers(I used sweet peppers (~ 1/2 pepper)
57gsweet onions(~ 1/4 large onion)
25golive oilextra virgin
10gwhite balsamic vinegar(I substituted white wine vinegar)
5gblack balsamic vinegar
2ggarlic(~1 small clove)
To serve:
lime juice
salt
black pepper
Instructions
Raspberries rinse, remove spoiled berries, let the water drain and put in the bowl of a blender.
Peel the cucumber, remove the seeds with a spoon and cut into slices. Measure 70 grams and put it in the blender bowl.Cut into small pieces 57 g of sweet onions (peeled, of course) and bell peppers (without the seeds and membranes).
Add 280 g raspberries, onion, pepper, 10 g white balsamic vinegar, 5 g black balsamic vinegar, 2 g garlic and pour 25 g extra virgin olive oil into a bowl.Puree until homogeneous. Afterwards, pass the mixture through a fine sieve.
Serve cold and allow guests to season the gazpacho with lime juice, salt and pepper to their liking.