Bell Peppers Gazpacho
Maurizio Ferrari
Menù Ingredients
2 Garlic Cloves
40 g. Shallots
80 g. Cucumber
q.s. Wild Fennel
q.s. Salt & Pepper
Serve 6
In a blender add the Roasted Peppers, the Polpavera, the Balsamic vinegar, the garlic cloves, the shallot and the cucumber. Blend everything to obtain a smooth and homogeneous mixture, if necessary add a little cold water .
Serve them in coloured bowls garnished with wild fennel and a drizzle of Extra Virgin Olive Oil.
