Cockle Salad with Gazpacho
Salada de Berbigão com Gaspacho
Salada de Berbigão com Gaspacho
INGREDIENTS
- Brasmar Cockle Core
- 2 Cucumbers
- Alentejo Bread (2 large slices)
- 1 White Onion
- 6 Tomatoes
- Cherry Tomatoes (4 to 5 units)
- 1 bunch of Coriander
- Olive Oil
- Vinegar
- Coarse Salt
- 2 Lemons
PREPARATION
Mix the chopped tomatoes, onion, bread, cucumber and garlic.
Add olive oil (1 200 ml glass), vinegar (100 ml) and water to taste, until you reach the desired consistency. Season with salt and pepper.
Crush everything and leave to marinate.
Sauté the cockles with garlic.
Sauté the bread, cut into small squares, until crispy.
Cut the cucumber, onion and cherry tomatoes into small cubes. Add chopped coriander and season with olive oil, vinegar and lemon juice.
Serve the gazpacho and the salad on top.
PREPARATION
Mix the chopped tomatoes, onion, bread, cucumber and garlic.
Add olive oil (1 200 ml glass), vinegar (100 ml) and water to taste, until you reach the desired consistency. Season with salt and pepper.
Crush everything and leave to marinate.
Sauté the cockles with garlic.
Sauté the bread, cut into small squares, until crispy.
Cut the cucumber, onion and cherry tomatoes into small cubes. Add chopped coriander and season with olive oil, vinegar and lemon juice.
Serve the gazpacho and the salad on top.
