News
Gazpacho recipe with Emulsionizer PRO 1.0
Would you like to learn how to prepare a traditional gazpacho quickly and easily?
In this recipe developed by the Fleischmann’s Cooking Group, you’ll discover how to make the perfect gazpacho using the Emulsionizer PRO 1.0, capturing all the flavour and freshness of Mediterranean cuisine. Keep reading and master this dish with the help of our best tools.
Ingredients:
- 300 ml water
- 330 g pear tomatoes
- 10 g garlic
- 150 g Italian green pepper
- 100 g cucumber
- 40 g bread
- 30 ml Sherry vinegar
- 20 g red pepper
- Extra virgin olive oil
Preparation:
1. Set up the Emulsionizer PRO 1.0 with the 2.0 mm disc.
2. Pour the water into the bottom of the Emulsionizer jug.
3. Add the tomatoes, garlic, green pepper, cucumber, bread and Sherry vinegar.
4. Blend everything using the XM-12 hand blender until you achieve a smooth texture.
5. Chill the gazpacho in a cold glass or container.
6. Finely dice (brunoise) the red and green peppers.
7. Garnish the centre of the gazpacho with the diced peppers and a drizzle of extra virgin olive oil.
