Preparation Method:

  1. Put the tomato in a pot of boiling water. When the skin starts to wrinkle, scoop it out and put it in a bowl of cold water with ice. Once cooled, peel the tomato skin.
  2. Cut the green pepper, the peeled tomatoes, the onion and the crusty bread in small pieces and grind them in a mixer together with some garlic.
  3. Remove the seeds from the melon and mix the pulp with the other ingredients.
  4. Add 1 and a half tablespoons of olive oil, 1 spoon of vinegar and stir. Season with salt.
  5. Put it in the refrigerator and let it rest for a couple of hours.
  6. You can serve the gazpacho in the melon peels.




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