GASPACHO PEPPER – RASPBERRY

A colorful summer recipe rich in antioxidants to change traditional gazpacho. 

Preparation : 25 minutes

Ingredients for 4 persons : 

– 200 g raspberries  
– 1 red pepper  
– ¼ cucumber  
– 350 g tomatoes  
– 2 tbsp. to s. balsamic vinegar (preferably white)  
– 2 tbsp. to s. of olive oil 
– Some basil leaves 
– Salt 
– Pepper 

Preparation:

Wash all the vegetables. Cut the pepper and tomatoes roughly, put them in a blender with the raspberries, vinegar, olive oil, salt and pepper and mix until obtaining a fine consistency. 
Pour the mixture into verrines or bowls. You can add fresh cheese or goat cheese on top with the basil leaves. 
Serve preferably well fresh.