Gazpacho Dressing
Chef Alven Tan @Chef_eleven
Cara Memasak
- 1
Cut each tomato to four, coring them (scoop out the white flesh and seeds)
- 2
Zest both grapefruit and lemon skin.
- 3
Then cut to half and squeeze out the juice use juicer.
- 4
Blend tomato with lemon and grapefruit juice and apple mint leaf until smooth. Then add Xatana and blend for another 30 second. Last add in oil and stir.
- 5
Add all reamain ingredients (Monin passionfruit, brown sugar, vinegar) and mix well. Ready to serve as summer salad dressing or as soup.
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