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Gazpacho with cheese and herb toast


Preparation time: 30 minutes

Ingredients (serves 6)
1kg ripe tomatoes
12 small white onions
2 red peppers
1 cucumber
3 garlic cloves
100ml olive oil
50ml vinegar
Salt and pepper
6 slices of bread
300g fresh cheese (ricotta, goat's or other)
Fresh herbs: basil, mint, tarragon, chive...

Blanch the tomatoes for 30 seconds. Peel and remove the seeds from the tomatoes and cucumber (put 1/4 of it aside). Remove seeds from the peppers and put to one side. Peel the garlic and 8 onions.

Mix together the tomatoes, 1 pepper, 3/4 cucumber, garlic and 8 onions. Add the vinegar and oil, then salt and pepper. Chill for at least 1 hour with 12 ice cubes in the bowl.

Meanwhile, dice the 1/4 cucumber and remaining pepper. Cut the onions into pieces, and cut off their stalks. Put aside in a bowl.

Chop the herbs, mix them with the cheese and add salt and pepper. Toast the bread and spread the cheese and herb mixture on it.

Pour the gazpacho into glasses or bowls. Sprinkle with pepper, cucumber and onion pieces. Serve with a slice of the cheese and herb toast.


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