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GAZPACHO WITH BEETROOT AND APPLES

GAZPACHO WITH BEETROOT AND APPLES



A very refreshing and tasty appetizer! The amount of water depends on if the gazpacho should be more or less liquid.

 

INGREDIENTS, THERMOMIX TM31:

-200 g cooked beetroot
-400 g apples (peeled, without seets and quartered)
-400 g ripe tomatoes
-1 small piece of red pepper
-1 small clove of garlic (peeled)
-Bread crumbs (amount according to taste)
-Water (amount according to taste)
-50 ml oil
-2-3 Tablespoons vinegar
-Salt
-Parmesan or shrimp for decoration

PREPARATION:

1. Clean vegetables, chop, put into the mixing bowl and pure, then sieve and put the liquid back in the mixing bowl
2. Put bread crumbs for a few minutes into water, add and mix
3. Add salt, oil and vinegar, mix for a few seconds, the puree for few seconds
4. Pour in a bowl, and leave for 3-4 hours refrigerate, distribut in glasses, decorate and serve

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