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Gazpacho of Raspberry and Mint

IngredientsCastillo de Canena - Gazpacho de frambuesa

500 gr ripe tomatoes

50 gr cucumber

50 g green pepper

250g raspberries

1 onion

1 clove of garlic

250 ml First Day of Harvest Picual Castillo de Canena EVOO

¼  l Sherry vinegar


Cold water

Mint leaves


Heat to temper Castillo de Canena Extra Virgin Olive Oil and enter lightly crushed mint leaves.

Marinate during several hours.

Wash, peel and chop all vegetables.

Put everything together with raspberries, vinegar and salt in the beater.

Beat again, adding the EVOO slowly. Season with salt and vinegar until it get the taste that you like.

Cool it during several hours in the fridge.

You can serve it in a glass with mint leaves!

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  1. Que buenísima pinta tiene este gazpacho…hay que probarlo!!

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