Name: Cod liver gazpacho
Yield: 0
Ingredients: Tomatoes - 3 PC.; Cucumbers - 1 PC.; Bell pepper - 1 PC.; Garlic - 1 clove; Baguette - 1 clove; Lemon juice - 1 clove; Cod liver - 140 gram; Olive oil - 4 tbsp; Vinegar - 1 tbsp; Salt - 1 tbsp; Black pepper - 1 tbsp; Chilli - 1 tbsp; Greenery - 1 tbsp

Ingredients for - Cod liver gazpacho

1. Tomatoes 3 PC.

2. Cucumbers 1 PC.

3. Bell pepper 1 PC.

4. Garlic 1 clove

5. Baguette 1 clove

6. Lemon juice 1 clove

7. Cod liver 140 gram

8. Olive oil 4 tbsp

9. Vinegar 1 tbsp

10. Salt 1 tbsp

11. Black pepper 1 tbsp

12. Chilli 1 tbsp

13. Greenery 1 tbsp

How to cook deliciously - Cod liver gazpacho

1 . Stage

Prepare the necessary products. Cut the bread into slices, sprinkle with lemon juice.

2 . Stage

Cut the tomatoes crosswise, put them in boiling water, remove the skin. Peel the cucumber, remove the seeds from the bell bell pepper.

1. Stage. Cod liver gazpacho: Cut the tomatoes crosswise, put them in boiling water, remove the skin. Peel the cucumber, remove the seeds from the bell bell pepper.

3 . Stage

Chop the vegetables coarsely, put them in a bender, add the bread and lemon juice, garlic, sea salt, ground black pepper, olive oil and balsamic vinegar. Add fresh chili to taste.

1. Stage. Cod liver gazpacho: Chop the vegetables coarsely, put them in a bender, add the bread and lemon juice, garlic, sea salt, ground black pepper, olive oil and balsamic vinegar. Add fresh chili to taste.

4 . Stage

Grind everything in a blender until smooth. If it's too thick, add a little olive oil and vegetable or chicken broth, but I didn't need it. Taste and add salt, pepper and balsamic vinegar or lemon juice to taste. Stir well with a fork to remove air bubbles. Place in the refrigerator for at least 30 minutes. Gazpacho tastes good cold, this is important! Toast a couple of slices of baguette in the oven to croutons.

1. Stage. Cod liver gazpacho: Grind everything in a blender until smooth. If it's too thick, add a little olive oil and vegetable or chicken broth, but I didn't need it. Taste and add salt, pepper and balsamic vinegar or lemon juice to taste. Stir well with a fork to remove air bubbles. Place in the refrigerator for at least 30 minutes. Gazpacho tastes good cold, this is important! Toast a couple of slices of baguette in the oven to croutons.

5 . Stage

Pour the chilled gazpacho into glasses, put a piece of cod liver and a crouton, drizzle with olive oil, garnish with herbs. Incomparably delicious, especially after a long meal and in the sultry summer.