Peel and chop the cucumbers. Decorazon and cut in rooms without peeling apples. Wash spinach. Bleach garlic. Peel and chop the onions. Put all the ingredients together in a casserole, add the water and let it rest in the fridge for at least 12 hours. Crush and strain and serve cold. If necessary, rectify the salt point. Serve the gazpacho adorned with tomato cherry, dice of fried bread, pearl and scallion in julienne.
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| Ingredients to make green gazpacho: |
| 5 you. cucumber 3 ud. Green apple 2 bunch spinach 1 ud. onion 2 clove 1 ud. Roman lettuce (only the bud) 100 gr. White bread 100 cl. Virgin 50 cl. 25 -year -old Jerez vinegar 6 l. Water 110 gr. Salt |
