Ingredients
- Ardo frozen diced sweet potato 100g
- Ardo frozen diced tomato 400g
- Ardo frozen sliced onions 60g
- Ardo frozen sliced pepper mix 160g
- Ardo frozen garlic 5g
- Water 100ml
- Olive oil finish with
- Sherry vinegar to season
- Salt & pepper to taste
Method
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- Defrost all the vegetables. Keep some pepper strips aside to finish the gazpacho.
- Mix the vegetables with the water in a blender. Season with salt, pepper and sherry vinegar.
- Put the gazpacho in a bowl and finish with some olive oil and some pieces of peppers.
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