You do not tell me you do not fancy these days a good salmorejo, and if above is more nutritious than conventional and gluten-free, the better, ¿no?

Then let the recipe:

INGREDIENTS Cherry Gazpacho

• 1kg tomatoes
• 200g cherry deboned
• 1 garlic clove
• 1 cdta. salt
• 30g white wine vinegar
• 120g red quinoa dry
• 240ml of water
• 150g AOVE (Extra Virgin Olive Oil)
• 2 boiled eggs.

PREPARATION

1. We cook the quinoa with water over high heat and when it starts to boil add the quinoa and down heat slightly and let some 15-20 minutes. (Although we have used red quinoa, You can choose other varieties like white or black)
2. Quinoa we drain them well and reserve.
3. In a blender add the tomatoes cut into quarters, the cherries, garlic and salt and grind a few seconds at medium speed.
4. Add the vinegar and quinoa and return to shred at full speed for about 2 minutes.
5. By last, We put another minute the mixer running at medium speed and at the same time we AOVE pouring slowly so that it is linked well.
6. We carry the refrigerator and serve well chilled boiled egg with shredded or cut into small pieces.