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

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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.