5 vegetable gaspacho

Recipe

Peel and mince the onion. Cut zucchini, cucumber, green pepper without peeling them. In a pan of boiling water, put small peas, green beans, zucchini dices and minced onion. Let them bake for 3 minutes so that vegetables remain crunchy. Drain. Peel and chop the garlic clove. Put small peas, green beans, zucchini dices, onion, cucumber and green pepper dices in the bowl of the mixer. Add one teaspoon of Xérès vinegar, two tablespoons of olive oil and chopped garlic. Mix everything in order to get a velouté. Check the seasoning and put the mixture in glasses. Chisel parsley and sprinkle it in the gaspacho. Put in the fridge one hour before serving.