- 5 green tomatoes
- 1 green bell pepper
- 3 small zucchinis
- 1/2 cucumber
- 250g of peas
- 1/2 white onion
- 1 clove of garlic
- 8g of salt
- 50g of olive oil
- 30g of white wine vinegar
- 1 small bunch of Thai basil or classic basil
- a few peppermint leaves
- 500ml of water
Blend, add the garlic clove and the half white onion.
For the peas, cook them for 11 minutes in boiling water.
Then rinse with cold water until cool.
Hop into the blender.
Puree well and pour into a large container.
Add salt, vinegar and olive oil.
Pour the water until the desired consistency, for my part, about half a liter of cold water. Without it, the gazpacho is very mushy because of the peas and zucchini.
We can see the difference in consistency!
Place in a cool place for at least 3 hours before serving.