I am a 24 year old chef and a culinary specialist. From the earliest of teenage years, since I was 14, I have been in the field of gastronomy with 10 years of experience and never wanting to do anything else. I deliberately chose culinary at a very early age because I thought, and still think, that this is the only field that can give the eyes, the heart and the receptors an unforgettable impression at once and most importantly, lead to constant development. However, the chef's heart must also belong to all the dishes that come from his hand to the guest. All my plans and goals are related to culinary and, in my vision, there is a new direction on the gastronomic map of the world which is called - Georgian cuisine.
100
100
gr.
Strawberries
100
100
gr.
Tomatoes
70
70
gr.
Nectarine
2
2
gr.
Green pepper
1
1
рinch
Salt
10
10
gr.
Sweet green pepper
10
10
gr.
Sweet red pepper
10
10
gr.
Sweet yellow pepper
5
5
gr.
Basil
Peel off tomatoes, cut them into cubes and place into a bowl. We also cut strawberries, nectarine, green peppers and basil. Put everything together, add a little salt and store in a fridge for 1 hour.
After removing from the fridge, blend the obtained mass, then strain and return it to the fridge.
Fry slightly sweet peppers on the fire, peel them off, cut them into small cubes and mix them together.
How To Serve
Place the sliced sweet peppers on a deep plate and pour over the strawberry gazpacho.
Click if you already have prepared
