Fiery Tomato Flip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- iodized salt
- 3 tomato (s), ripe
- 0.5 ½ chilli pepper (s)
- 1 teaspoon horseradish (glass)
- 0.5 teaspoon ½ pepper - grains, green
- liter ⅛ tomato juice
- 2 spring onion (s)
- 1 teaspoon basil
- 1 teaspoon oil (rapeseed oil), cold-pressed
- 1 teaspoon balsamic vinegar
- 1 tablespoon cress
- 1 tablespoon gin
Print Recipe
Pin Recipe Instructions
- Make a cross cut on top of the ripe tomatoes. Briefly pour into bubbling hot water. Then peel off the skin, cut in half, core and cut into small cubes. Finely chop the chilli pepper. Pluck the basil and cut into fine strips. Clean the spring onion, cut off the greens and keep with the garnish. Clean the spring onions and cut into fine strips. Cut the cress into small pieces.
- Put the tomato cubes in a blender jar. Add chilli, horseradish, green pepper, tomato juice, cress, cold-pressed rapeseed oil, balsamic vinegar and gin and season with iodized salt.
- Mix everything and pour into glasses. Sprinkle with basil and put the green of the spring onions set aside on the edge of the glass as a garnish.
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