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Summer Gazpacho with Nori Seaweed

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Summer Gazpacho with Nori Seaweed

The perfect summer gazpacho with nori seaweed recipe with a picture and simple step-by-step instructions.

  • 10 g Nori seaweed flakes
  • 750 g Ripe tomatoes
  • 1 Medium-Sized cucumber
  • 1 Very small clove of garlic (or more to taste)
  • 1 Small shallot
  • 0,5 Bell pepper
  • 2 tbsp Olive oil
  • 1 tbsp White wine vinegar
  • 1 Small peeled lemon
  • Salt and freshly ground pepper to taste
  1. Puree all ingredients except for the algae in a blender.
  2. Add the nori flakes, stir well and let soak for 10 minutes.
  3. Season well with freshly ground pepper and a little salt – serve cool!
Dinner
European
summer gazpacho with nori seaweed

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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