Ingredients

Title Value
1. Vinegar 1/8 Art.
2. Red onion 1/2 PC.
3. Tabasco sauce 6 drops
4. Olive oil 1/4 Art.
5. Tomato juice 1/4 L
6. Petiole celery 2 the stalk
7. Salt taste
8. Zucchini 1 PC.
9. Tomatoes 5 PC.
10. Garlic 2 clove
11. Sugar 2 art. l
12. Cucumbers 1 PC.
13. Black pepper taste

Cooking

1. Stage

Dice all the vegetables, let the garlic pass through the press.

1. Stage. Dice all the vegetables, let the garlic pass through the press.

2. Stage

In a blender, beat garlic to a homogeneous mass and half onion, cucumber, tomato, zucchini, celery, tomato, then add olive oil, vinegar, sugar, sauce and salt at your discretion.

1. Stage. In a blender, beat garlic to a homogeneous mass and half onion, cucumber, tomato, zucchini, celery, tomato, then add olive oil, vinegar, sugar, sauce and salt at your discretion.

3. Stage

Pour into a large bowl and add the rest of the tomato juice, half of the remaining onions, cucumbers, tomatoes, zucchini and celery. Stir the mixture together and add spices as needed.

1. Stage. Pour into a large bowl and add the rest of the tomato juice, half of the remaining onions, cucumbers, tomatoes, zucchini and celery. Stir the mixture together and add spices as needed.

4. Stage

Refrigerate the gazpacho in the refrigerator for at least 2 hours. Stir before serving.

1. Stage. Refrigerate the <strong>gazpacho</strong> in the refrigerator for at least 2 hours. Stir before serving.

5. Stage

Bon Appetit!!!