There's nothing better than a refreshing gazpacho to beat the summer heat. This Spanish classic, revisited with ApothicAri sauce, showcases Quebec vegetables at their best, with a spicy and tangy touch of Vinaigre de Feu vinegar. Simple, quick, and tasty, this is the kind of recipe you can prepare in advance and proudly serve as an appetizer or starter.
Preparation time: 10 minutes
Yield: About 4 servings
Ingredients:
- 5-6 ripe tomatoes
- 1 Quebec cucumber, peeled
- 1 red bell pepper
- 1 small red onion
- 1 clove of garlic
- 2 tablespoons of ApothicAri Fire Vinegar
- 3 tablespoons olive oil
- Fire salt or sea salt to taste
- Freshly ground black pepper
- Optional: a little water or tomato juice if the mixture is too thick
Preparation:
- Wash and roughly chop all the vegetables.
- Place them in a blender with the garlic, Fire Vinegar, oil, salt, and pepper.
- Blend until smooth (or a little chunky if you prefer!).
- Adjust the seasoning, then refrigerate for at least 1 hour before serving well chilled.
Enjoy your meal!