Refreshing and chilled, this Andalusian gazpacho is bursting with summer flavors. Quick to prepare, it’s a perfect appetizer!
Finely puree vegetables and white bread with stock in a blender. Add olive oil and season.
Step 2
Pour through the Mosa Funnel & Sieve into a 0.5 L Mosa Whipper, attach one Mosa Cream Charger, and shake vigorously. Refrigerate for 1-2 hours.
Step 3
Garnish with diced cucumber, green peppers, and tomatoes, and serve with grilled prawns or fish.
Note: Double the ingredients for a 1 l Mosa Whipper. Screw on 2 Mosa Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l Mosa Whipper.
