Gaspacho Verrines with basil

Serves 8
Preparation: 15 mins
Ingredients 1 cucumber
1 red pepper
1 green pepper
1 kg tomatoes
4 cloves of garlic
1 onion
Olive oil
Cayenne pepper
Preparation Peel the cucumber. Dice all the vegetables and pour on olive oil, salt and pepper and leave to macerate for 2 hours in a cool place. Blend the vegetables until smooth then add a touch of cayenne pepper and a few ice cubes.
Fill 8 verrines and decorate with a sprig of basil.
Serve with little toasts spread with basil sauce (basil, fresh cream, salt and pepper)
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