Vegetable salad with raspberries and physalis dressed with light gazpacho
Ingredients
Servings 1- cucumbers - 20 g
- raspberries - 10 g
- tomatoes - 70 g
- radish - 10 years
- physalis - 3 pcs
- red onion - 3 g
- dill - 3 g
- olive oil - 30 g
- salt to taste
Cooking
Step 1
Grind tomatoes (40 g) with a blender and mix in olive oil. Salt.
Step 2
Cut vegetables. Put on a plate, pour gazpacho and add herbs.