About the Recipe
This tangy gazpacho is a flavor bomb and a breeze to make.
Ingredients
796 ml tin of diced tomatoes
1 cup of tomato juice
¼ cup + 2 tablespoons of dill pickle brine
1 teaspoon of fresh squeezed lemon juice
50 grams (about ¼ cup) of sliced green or black olives (or a mix of the two)
½ cup of Dill Pickle Celery
6 baby dills (110 grams, approximately ¼ cup), sliced into rings about ¼ inch thick
100 grams (about ¾ cup) of feta cheese, crumbled moderately
¼ teaspoon of ground black pepper
2-3 grams of fresh dill, moderately chopped (approximately 1 ½ tablespoons chopped)
hot banana pepper rings in the quantity that you choose (optional)
Preparation
Pour a 796 ml tin of diced tomatoes into a medium sized mixing bowl.
Add all the ingredients on the list.
Delicately mix the ingredients.
Refrigerate for 2 hours before serving.
Serve topped with hot banana pepper rings (optional) and decorate with a sprig of fresh dill.
